|Sole In Miso Butter and Mango Salsa|
It's everything butter, only better! And it's so easy to make. The ratio is 2 parts butter to 1 part miso. Just cream the butter (softened at room temperature) with miso until smooth and well combined.
Miso butter can be refrigerated, covered, up to 2 weeks before serving.
A favourite recipe to share
Just add sugar and mirin to the miso butter. Pan fry your fish or meat and that's it!
The result? A serious umami bomb!
Mmmm!! The fish is nice and moist and the salsa just works perfectly with it.
You really gotta try this. Michael Lewis' recipe here.