Japanese Sperm Meunière Recipe

"It's super creamy."

Servings: 1
Prep time: 15 minutes
Total time: 30 minutes

Ingredients

for the coho sperm:
4 ounce piece Coho sperm, washed and vein removed
kosher salt and black pepper
all-purpose flour (to coat the sperm)
1 tablespoon grapeseed oil
3 tablespoons unsalted butter
thyme and garlic (to garnish)

to finish:
2 tablespoons fresh lemon juice
2 tablespoons diced tomato concassé
1 tablespoon soy sauce
1 tablespoon dry sake
½ teaspoon sesame oil
1 teaspoon mirin
1 tablespoon mitsuba chiffonade (you can substitute parsley)
¼ cup pullman bread croutons, 1/2" (dice and cook in foamy butter until crispy)
kosher salt and black pepper
micro mitsuba, for garnish

Directions

1. Season the sperm with salt and pepper, and coat with flour.

2. Heat a sauté pan with grapeseed oil to just before smoking. Add the sperm and sauté for about 40 seconds per side.

3. Add the butter and let brown. Add a couple of sprigs of thyme and a crushed garlic clove and baste on both sides until cooked (about 3 minutes).

4. Remove the sperm to let rest and lay thyme and garlic on top, leaving butter in the pan.

5. To make the sauce: add the lemon juice, tomato concassé, soy sauce, sake, sesame oil, mirin and mitsuba chiffonade to a sauce pan and bring to a boil.

6. Finish with the croutons at the very last minute and adjust seasoning with salt and pepper.

7. Serve immediately over rice and drizzle sauce all over the sperm.

From Day with the Dealer