The soy butter sauce here is absolutely delicious and we were perhaps a bit over-generous with it when plating up. You can do some sort of drizzly thing if you want it look a bit fancier. Either way your guests will be impressed!
Wine Suggestion: We went off-piste and served a light bodied, Loire Valley red from Saumur-Champigny, the Chateau Hureau “Tuffe” 2010. As it was a warm evening we’d chilled the bottle for 30 minutes in the fridge and it was charming and a delightful match proving that red wine can go with fish. We think the depth of flavour in the soy butter sauce helped too.
Hake on Scallion Mash with a Soy Butter Sauce – serves 4
- 4 x 200g pieces of thick hake fillet, with skin on
- melted butter for brushing
- 1 tsp fine sea salt
- sea salt flakes and coarsely crushed black pepper
FOR THE SCALLION MASH:
- 1.25kg floury potatoes, peeled and cut into chunks
- 50g butter
- 1 bunch scallions, thinly sliced
- a little milk
- salt and freshly ground white pepper
FOR THE SOY BUTTER SAUCE:
- 600ml chicken stock (preferably home-made)
- 2 tbsp dark soy sauce
- 75g unsalted butter
- 1 tomato, skinned, seeded and diced (plunge into hot water for 1 minute to make peeling easier)
- 1 heaped tsp chopped coriander
Lay the fish in a shallow dish with the skin-side down and sprinkle with the sea salt flakes, then set aside for 30 minutes. Rinse the salt off and dry the fish with kitchen paper. Brush the fish pieces with the melted butter and put skin-side up on a greased baking tray. Sprinkle the skin with a few sea salt flakes and some black pepper.
Cook the potatoes in boiling unsalted water for 20 minutes or until tender.
Start the sauce by putting the stock and soy sauce into another pan and boiling rapidly until reduced by half.
Preheat the grill to high and grill the hake for 8 minutes on one side only.
When the fish is almost done, add the butter to the sauce and whisk it in. Take off the heat and add the tomato and coriander.
Drain the potatoes and return to the pan, then mash until smooth. Heat the butter in another pan and toss the scallions in the hot butter briefly. Beat scallions and butter into the potato with a little bit of milk and some salt and white pepper. Spoon the scallions mash into the centre of warm plates. Rest the hake on top and spoon the sauce around the outside.
(Original recipe from Rick Stein Fish & Shellfish, Random House, 2014.)