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
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.
Prepare the Spring Greens
Blanch the spring greens in boiling water for 2-3 minutes, then drain and set aside.
Sauce Preparation
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
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.