Dashi Butter Poached Butter Fish and Seaweed Butter Glazed Butter Beans with a Brown Butter Miso Sauce

Ease of Preparation: Hard

Yield: 2 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Butter Fish

• 2 filets butter fish
• 1 lb unsalted butter
• 1 cup dashi

For the Seaweed Butter Beans

• 5 grams nori
• 5 grams dulse
• 150 grams tempered unsalted butter tempered
• 1 cup butter beans

For the Brown Butter Miso Sauce

• 10 grams white miso
• 100 ml sake
• 2 tbsp white sugar
• ½ cup unsalted butter
• 3 tbsp lemon juice

Method:

Make the Butter Fish

1. Bring dashi to a simmer.
2. Add in butter and stir until emulsified.
3. Place fish in butter and let it sit for about 5 minutes.
4. Remove and torch fish to finish.

Make the Seaweed Butter Beans

1. Pulse seaweed in spice grinder.
2. Add to unsalted butter.
3. Place in fridge until set.
4. Blanch butter beans in salted water until cooked.
5. Remove and add to pan.
6. Add seaweed butter and stir until emulsified.

Make the Brown Butter Miso Sauce

1. Place butter in a pan on medium heat until brown.
2. In another sauce pot add sake and sugar and flame sake.
3. Whisk in miso then brown butter.
4. Finish with lemon juice.