Scottish hake fillet, shellfish cannelloni, fennel and dill purée

“In the development of this dish we experimented with different colours and patterns for the pasta,” says Mark Greenaway. “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.”

For the shellfish mousse

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

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

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 1 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

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 with salt. Pass through a fine sieve

Keep warm until needed

For the leeks

Heat up a non-stick pan to a medium to hot heat

Drizzle the rapeseed oil over the leeks and sprinkle with a pinch of sea salt

Place the leeks in the pan and cook until slightly scorched and tender, this will take 2-3 minutes

For the garnish

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

Heat up a non-stick pan until almost smoking hot

Add a drizzle of rapeseed oil

Place the 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, the butter and lemon juice

Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat

To serve

Poach the mousse in simmering water for 6 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 1 minute only

Drain and season with a little salt

Place the mousse onto 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

Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh. 
Twitter: @markgreenaway 
Web: www.markgreenaway.com Picture: Paul Johnston, Copper Mango

By Mark Greenaway

Serves 4

Ingredients

  • 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
  • ½ tbsp. chopped dill
  • For the pasta
  • 200g pasta flour
  • 5 egg yolks
  • 1 whole egg
  • 5ml olive oil
  • For the fennel and dill purée
  • 2 bulbs of fennel, thinly sliced
  • 3 shallots, diced
  • 75g butter
  • 300ml milk
  • 300ml double cream
  • ½ pack of dill, finely chopped
  • Salt
  • For the leeks
  • 1 leek (sliced into 1 ½ cm slices)
  • Drizzle of rapeseed oil
  • A pinch of sea salt
  • For the garnish
  • 200g clams
  • 200g cockles
  • 1 clove garlic, crushed
  • 25g butter
  • 100ml white wine
  • For the hake
  • 4 x 180g portions of hake, pin boned
  • A drizzle of rapeseed oil
  • 30g butter
  • 1/2 lemon, juiced
  • Sea salt

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