For the Shoyu Glaze

• 3 tablespoons (45 ml) Japanese shoyu* (soy sauce)

• ½ cup (120 ml) water

• 2 tablespoons (20 g) sugar

• 1 tablespoon (15 ml) honey

• 1, 4” (10 cm) piece of kombu seaweed* (kelp)

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For the Dover Sole

• 1 tablespoon (4 g) Wakame*

• 2 tablespoons (30 ml) olive oil

• 1 pound (500 g) Dover sole filets

• 5 ounces (150 g) of maitake mushrooms, broken into bite-sized chunks

• 3 tablespoons (30 g) pine nuts

• 2 cups (180 g) of fresh pea shoots

• 2 teaspoons (10 g) sea salt, divided

• 1 teaspoon (5 g) ground black pepper, divided

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*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.

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PREPARATION

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Step 1

Make the Lettuce Sauce: In a small pot bring the milk, butter, and salt to a boil then add the lettuce to cook for 1 minute. Use an immersion blender (or regular blender) to puree the lettuce sauce to a smooth consistency.

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Step 2

Make the Shoyu Glaze: Bring shoyu, water, sugar, honey, and kombu to a boil. Reduce the heat to a simmer, and cook for 10 minutes. Remove the kombu and then continue simmering until the mixture is the consistency of syrup.

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Step 3

Soak the wakame seaweed in warm water until softened, then drain. Line a baking sheet with foil and brush with oil, then preheat the oven to 350° F.

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Step 4

Cook the Dover Sole: Season the sole filets with half of the salt and pepper then brush them with the shoyu glaze. Place the fish on the prepared baking sheet and cook in the oven for 3 minutes.

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Step 5

While the fish is cooking, heat the olive oil in a large sauté pan over medium-high heat. sauté the maitake mushrooms, softened wakame, pea shoots, and pine nuts for 5 minutes (until the mushrooms and pea shoots are softened) then season with the remaining salt and pepper.

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Step 6

To plate, put the lettuce sauce at the bottom, then place the Dover sole filet on the sauce. Place the mushroom-wakame mixture on the side of the filet.