Mark Greenaway's Hake Fillet & Shellfish Cannelloni

Prep time: 26-30 minutes Cooking time: 13-15 minutes Serves: 4 Skill level: For the Foodie Recipe by: Mark Greenaway

A tasty and experimental dish for you Fish Foodies out there!

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The method

Image by Paul Johnston, Copper Mango.

 

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.

 

For the shellfish mousse

  1. Blend the scallops and plaice
  2. Add the salt and the egg
  3. While blending drizzle in 125ml of the cream until combined
  4. Chill the mixture for half an hour
  5. Fold the remaining cream through the mixture
  6. Add the cockles, mussels and dill
  7. Place the mixture into a piping bag and return to the fridge for half an hour
  8. Pipe onto rolled out clingfilm
  9. Roll up into cylinders and store in the fridge

For the pasta

  1. Place the flour on a board
  2. Make a well in the centre and add the egg yolks and olive oil
  3. Using your fingertips, mix the ingredients together until it resembles breadcrumbs
  4. Add the whole egg and mix until it forms a dough
  5. Wrap the dough well in clingfilm and refrigerate for 1 hour
  6. Roll the dough through a pasta machine until you reach the thinnest setting
  7. Cut into lasagne sheets
  8. Store in the fridge layered between clingfilm until required

For the fennel and dill purée

  1. Melt the butter in a heavy based saucepan and add the shallots and fennel
  2. Sweat until the fennel is cooked and almost falling apart but with no colour 
  3. Add the milk and cream and simmer for 15-18 minutes
  4. Add the dill
  5. Blend in a high speed blender until smooth and glossy
  6. Season to taste with salt Pass through a fine sieve
  7. Keep warm until needed

Leeks

  1. Heat up a non-stick pan to a medium to hot heat
  2. Drizzle the rapeseed oil over the leeks and sprinkle with a pinch of sea salt
  3. Place the leeks in the pan and cook until slightly scorched and tender, this will take 2-3 minutes 

For the garnish

  1. In a pan simmer all ingredients with a lid on until the shellfish have opened
  2. Pick the clams and cockles out of their shells
  3. Pass the cooking liquor through fine muslin
  4. Reserve the liquor to reheat the clams and cockles when serving

For the hake

  1. Heat up a non-stick pan until almost smoking hot
  2. Add a drizzle of rapeseed oil
  3. Place hake, skin side down in the pan and turn down the heat
  4. Cook the hake slowly on its skin side until it is cooked halfway up the fish
  5. Add a sprinkle of salt, the butter and lemon juice
  6. Take the pan off the heat, turn the fish over and allow it to finish cooking in the residual heat

To serve:

Sprigs of dill

  1. Poach the mousse in simmering water for 6 minutes
  2. Cut one end of the clingfilm and slide out the cylinders of mousse
  3. Heat the clams and cockles
  4. Cook the pasta sheets in salted boiling water for 1 minute only
  5. Drain and season with a little salt
  6. Place the mousse onto the pasta sheets and roll up completely
  7. Transfer to the plates and unroll the pasta but leave enough rolled around mousse to create the cannelloni effect
  8. 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