Steamed Scottish Hake Recipe
Served with spring greens, Pink Fir Lady potatoes, salty fingers and sea purslane, topped with a buttermilk-whey koji butter sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Sauce
Seasoning
Method
Preparation
- 1
- 2
Steam the Hake
Season the Scottish Hake fillets with salt and black pepper. Set up a steamer and steam the fillets for about 8-10 minutes until cooked through and flaky.
- 3
Prepare the Spring Greens
Blanch the spring greens in boiling water for 2-3 minutes, then drain and set aside.
Sauce Preparation
- 4
Make the Buttermilk-Whey Koji Butter Sauce
In a small saucepan, melt the butter over low heat. Once melted, add the buttermilk, whey, and koji. Stir gently until combined and heated through. Season with salt to taste.
Assembly
- 5
Plate the Dish
On each plate, arrange a portion of steamed Hake, a serving of spring greens, and the boiled Pink Fir Lady potatoes. Garnish with salty fingers and sea purslane. Drizzle the buttermilk-whey koji butter sauce over the top.
