Many of our dear friends have dietary restrictions, be it taste, choice or health restrictions, which makes having a dinner party quite challenging. We had such friends over last month and I decided that I wanted to remake the wonderful dinner we made in Lyon; halibut wrapped in prosciutto with an olive sauce. The problem was that said friends are 1. vegetarian and dairy-free and 2. hate olives (go figure, he is Greek!!!)! Yes, I could have chosen another dish but we really had the taste for the prosciutto-wrapped halibut. So I checked with our guests and the fish could be cooked with the prosciutto but served without and I had to re-invent the sauce.
Many years ago we celebrated New Year at home with a lovely seafood dinner consisting of lobster and I had wanted a garlic butter sauce that wasn’t as rich because the lobster was rich enough without adding the butter. I tested a miso broth with garlic and it was a hit. The miso gave the same creamy mouth-feel that melted butter did and the saltiness mimicked the salted butter flavour. I drew from that experience to create a creamy, briny butterless sauce to go with the fish.
Lemon Miso Sauce
A KitchenInspirations Original Recipe
Makes about 300 mL sauce
Ingredients:
- 300 mL water
- 30 g garlic confit, puréed
- 30 g white miso
- 1 lemon, thinly sliced
Directions:
- Combine water and miso and simmer for 15 minutes.
- Remove from heat and add garlic confit purée and the lemon slices. Allow to stand for 10 minutes. Strain and reserve lemon slices for the fish garnish.
- Serve warm or room temperature.
