A Japanese-inspired take on classic beurre blanc, combining dashi, soy and rice vinegar with butter and crème fraîche. Smooth, rich and savoury, with enough acidity to balance the sweetness and umami of miso cod.
Ingredients
500 g
10 g
Mile Pupovac publishes on Gronda, along with +1,500 other pro chefs.
Mile Pupovac publishes on Gronda,