Mark Greenaway recipe: Scottish Hake Fillet

Scottish Hake Fillet, Shellfish Cannelloni, Fennel and Dill Pur�e, Clams, Cockles. Picture: Paul Johnston/Copper Mango
Scottish Hake Fillet, Shellfish Cannelloni, Fennel and Dill Pur�e, Clams, Cockles. Picture: Paul Johnston/Copper Mango
Have your say

As today marks the last day of Seafood Week, I thought that it was only fitting to share a dish that makes the most of the amazing seafood that Scotland has to offer.

This week I am sharing a recipe for the new hake dish which is currently appearing on the menu at the restaurant. In the development of this dish we experimented with different colours and patterns for the pasta. We use squid ink to create the striped effect and we’ve even come up with a method for making tartan pasta! Once you have mastered the basic method of making pasta then you can get creative by adding flavours and colour to the dough to create your own pattern.

Visit for more information

Scottish Hake Fillet, Shellfish Cannelloni, Fennel and Dill Purée, Clams, Cockles

Serves 4

For the shellfish mousse


250g plaice

5 scallops, roe removed

1 egg

175ml double cream

A pinch of salt

50g cockles, cooked and shells removed

50g mussels, cooked and shells removed

Half tbsp. chopped dill


Blend the scallops and plaice. Add the salt and the egg. While blending, drizzle in 125ml of the cream until combined.

Chill the mixture for half an hour and then fold the remaining cream through the mixture. Add the cockles, mussels and dill.

Place the mixture into a piping bag and return to the fridge for half an hour.

Pipe on to rolled out clingfilm. Roll up into cylinders and store in the fridge.

For the pasta


200g pasta flour

5 egg yolks

1 whole egg

5ml olive oil


Place the flour on a board. Make a well in the centre and add the egg yolks and olive oil. Using your fingertips, mix the ingredients together until it resembles breadcrumbs.

Add the whole egg and mix until it forms a dough.

Wrap the dough well in clingfilm and refrigerate for one hour.

Roll the dough through a pasta machine until you reach the thinnest setting. Cut into lasagne sheets. Store in the fridge layered between clingfilm until required.

For the fennel and dill purée


2 bulbs of fennel, thinly sliced

3 shallots, diced

75g butter

300ml milk

300ml double cream

Half a pack of dill, finely chopped



Melt the butter in a heavy-based saucepan and add the shallots and fennel.

Sweat until the fennel is cooked and almost falling apart but with no colour.

Add the milk and cream and simmer for 15-18 minutes. Add the dill.

Blend in a high speed blender until smooth and glossy. Season to taste. Pass through a fine sieve. Keep warm until needed.

For the garnish

200g clams

200g cockles

1 clove garlic, crushed

25g butter

100ml white wine


In a pan, simmer all ingredients with a lid on until the shellfish have opened. Pick the clams and cockles out of their shells.

Pass the cooking liquor through fine muslin.

Reserve the liquor to reheat the clams and cockles when serving

For the hake


4 x 180g portions of hake, pin boned

A drizzle of rapeseed oil

30g butter

Half a lemon, juiced

Sea salt


Heat up a non-stick pan until almost smoking hot. Add a drizzle of rapeseed oil and place hake, skin side down, in the pan and turn down the heat.

Cook the hake slowly on its skin side until it is cooked halfway up the fish.

Add a sprinkle of salt, butter and lemon juice. Take off the heat, turn the fish over and let it finish cooking in the residual heat.

To serve

Poach the mousse in simmering water for six minutes.

Cut one end of the clingfilm and slide out the cylinders of mousse.

Heat the clams and cockles.

Cook the pasta sheets in salted boiling water for one minute only.

Drain and season with a little salt.

Place the mousse on to the pasta sheets and roll up completely.

Transfer to the plates and unroll the pasta but leave enough rolled around mousse to create the cannelloni effect.

Plate remaining elements as per the image.