White Fish with Lemon Butter Sauce

A refreshing lemon butter sauce enriched with the depth and aroma of Kayanoya Original Vegetable Stock Powder. Generously spoon it over pan-seared white fish for a flavorful finish. This versatile sauce also pairs beautifully with blanched spring vegetables, sautéed scallops, or chicken.

4 Servings

4 white fish fillets
Pinch of salt and pepper
[A] 1 packet Kayanoya Original Vegetable Stock Powder (remove from the packet)
[A] 3/4 cup water
[A] 1/4 tsp potato starch
2 oz butter
1 tbsp lemon juice
All-purpose flour as needed
2 tbsp olive oil

Directions

Season the white fish with salt and pepper, then lightly coat it with all-purpose flour.
Heat oil in a frying pan and sear the fish on both sides until golden brown.
In a small saucepan, add [A] and bring to a boil over high heat. Reduce to low heat, then add cold butter in 2–3 batches, whisking thoroughly each time to emulsify.
Once the sauce has slightly thickened, remove from heat and stir in the lemon juice.
Place the cooked fish on a serving plate and pour the sauce over it. Garnish with finely chopped lemon zest, if desired.

Tip: Keep the butter chilled until ready to use. Add it cold and whisk thoroughly each time to create a smooth emulsion.