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Cooking is all about creating and having fun in the process. This recipe combines the umami richness of miso-marinated hake with the buttery goodness of a crumpet. The fish is marinated for up to 48 hours, ensuring deep flavor, and paired with a zesty compound butter, roasted hazelnuts, and fresh greens. The result is a dish that’s layered with textures and flavors, from the crisp crumpet base to the tender fish and crunchy nuts.
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Check last week’s video for the crumpet recipe.
Add the miso paste to a bowl. Slowly whisk in the hot water until fully combined.
Add the sugar, mirin, and sesame oil, then mix well.
Marinate the fish in the mixture for at least 24 hours, preferably 48 hours.
Finely mince or grate the garlic and finely chop the parsley.
Add the garlic, parsley, smoked paprika, and a pinch of flaky sea salt to a bowl.
Add the butter and mix until fully incorporated.
Gradually add the juice of 1/2 lemon along with the zest, then roll the butter in cling film and chill in the fridge until firm.
Roast the hazelnuts in the oven at 180°C for around 10 minutes.
Remove the skins, then roughly crush the nuts using the bottom of a heavy pan.
Cook the fish in the oven at 200°C for 5 minutes on the fan setting.
Finish under the grill/broiler for an additional 7–10 minutes, or until the internal temperature reaches 60°C. The fish will continue to cook slightly from residual heat.
Toss the rocket or watercress with the juice of 1/2 lemon and a small pinch of salt.
Toast the crumpet until the bottom is crisp and golden. Depending on your toaster, this may take two rounds.
Place a slice of the compound butter onto the warm crumpet, followed by the hot fish on top.
Squeeze the remaining lemon juice over the fish, then add a small handful of dressed greens and pickled shallots.
Finish with the crushed hazelnuts.
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Marinate the fish for 48 hours if possible for deeper flavor.
Use a heavy pan to crush the hazelnuts for better control.
Ensure the butter is chilled and firm before slicing for easier handling.
Can I use a different type of fish?
Yes, you can substitute hake with cod or another firm white fish.
How long should I marinate the fish?
Marinate the fish for at least 24 hours, but 48 hours is preferred for maximum flavor.
What can I use instead of pickled shallots?
You can use pickled onions or even fresh shallots for a milder flavor.
Can I make the compound butter ahead of time?
Yes, the compound butter can be made in advance and stored in the fridge for up to a week.
What if I don’t have a fan oven?
You can cook the fish at 200°C in a conventional oven, but it may take slightly longer to cook through.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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