Pan Fried Sole with Yuzu Wasabi Butter

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Put yuzu juice, yuzu zest, butter, wasabi powder and salt in a mini food processor and cream for 1 minute. Scoop out and put in cling wrap or parchment paper. Form the butter into a 1 inch diameter cylinder. Put the wrapped butter in the refrigerator for at least 1 hour to harden. Or, seal in a plastic bag and put in an ice bath for 15 minutes.

Lightly dredge the fish filets in flour, salt and pepper.

If you can't fit all the fish in the pan in one batch, then cook it in two batches.

Put 1 tablespoon of plain butter in a large pan and heat medium-high until hot. Put in the fish. Cook for 2 minutes, add another bit of butter if dry, flip and cook for 2 to 3 more minutes until done.

Slice up the hardened yuzu butter into pats, and serve on the fish.

Serves 2.