Wild Atlantic Hake with Miso Beurre Blanc & Summer Greens
Smooth, elegant and packed with fresh seasonal flavour. This Wild Atlantic Hake with Miso Beurre Blanc, Tenderstem Broccoli, New Season Baby Potatoes & Sesame is the perfect centrepiece for summer entertaining.
The delicate sweetness of Wild Atlantic hake pairs beautifully with a rich, silky miso beurre blanc, while tenderstem broccoli and buttery baby potatoes keep the dish light, fresh and balanced. The sesame oil adds a subtle nutty finish that brings everything together effortlessly.
A restaurant-quality dish that feels special without being overly complicated – exactly the kind of food I love serving when friends and family gather around the table.
Wild Atlantic Hake with Miso Beurre Blanc, Tenderstem Broccoli, New Season Baby Potatoes & Sesame
Serves: 4
Prep time: 30 minutes
Cooking time: 40 minutes
Ingredients
For the Miso Beurre Blanc
150g Chardonnay vinegar
150g dry white wine
1 tsp white miso
2 shallots, diced
4 black peppercorns
1 bay leaf, crushed
15g fresh thyme, finely sliced
450g cold butter, diced
For the Hake
4 portions Wild Atlantic hake fillet
For the Tenderstem Broccoli
1 bunch tenderstem broccoli
For the Potatoes
500g new season baby potatoes
To Finish
Butter
Fresh thyme
Garlic cloves
Lemon juice
Fresh parsley or chives, chopped
Sesame oil
Sea salt
Method
1) Prepare the Hake (The Day Before)
Remove any remaining bones, belly fat and sinew from the hake fillet.
Slice into palm-sized portions against the grain of the fillet.
Place into heavily salted iced water for 6 minutes.
Remove, rinse gently in fresh iced water and place onto a wire rack in the fridge overnight to air dry.
This lightly cures and seasons the fish, helping it retain moisture and creating a beautiful texture when cooked.
2) Make the Miso Beurre Blanc
Combine the vinegar, white wine, miso, shallots, peppercorns, bay leaf and thyme in a saucepan.
Bring to a gentle simmer and reduce over a medium heat until almost dry.
Once reduced, begin whisking in the cold diced butter, a few cubes at a time, allowing each addition to emulsify before adding more.
Keep the temperature around 80°C and avoid overheating or boiling the sauce.
When all the butter has been incorporated, season lightly and pass through a fine sieve.
Keep warm until ready to serve.
3) Prepare the Tenderstem Broccoli
Trim any tough or discoloured pieces from the stems.
Blanch in heavily salted boiling water for 2 minutes.
Immediately transfer to iced water to stop the cooking process.
Drain and set aside.
4) Cook the Potatoes
Place the baby potatoes into a saucepan of cold heavily salted water.
Bring gently to a simmer and cook slowly until almost tender.
Turn off the heat when approximately 90% cooked and allow to cool in the water.
5) Cook the Hake
Heat a lightly oiled frying pan over a medium-high heat.
Place the hake skin-side down and cook until roughly two-thirds cooked through, allowing the skin to become golden and crisp.
Add a few knobs of butter, thyme and garlic to the pan.
Turn the fish over and remove from the heat.
The residual heat will gently finish cooking the fish while you prepare the vegetables.
6) Finish the Vegetables
Place the broccoli and potatoes into a saucepan with a spoon of butter, a splash of water and a squeeze of lemon juice.
Allow the liquid to reduce gently, creating a light buttery emulsion that coats the vegetables.
Finish with fresh parsley or chives.
7) Plate & Serve
Spoon a generous pool of miso beurre blanc into the base of each plate.
Arrange the potatoes and tenderstem broccoli on top and finish with a light drizzle of sesame oil.
Place the hake skin-side up over the vegetables and serve immediately.
✨ Chef’s Tips from Eoghan
✅ Cure the hake overnight – this simple step dramatically improves texture and flavour.
✅ Keep the beurre blanc warm, never hot – overheating can cause the sauce to split.
✅ Use heavily salted water when cooking vegetables and potatoes – it seasons them from within.
✅ Finish with sesame oil just before serving – a little goes a long way and adds beautiful depth.
✅ Have everything ready before cooking the fish – hake cooks quickly and is at its best served immediately.
Delicate, refined and full of summer freshness, this is a dish that lets exceptional Irish seafood take centre stage.
Simple cooking… done properly.
Perfect Pairings
I would serve this with a light, acidic vegetarian starter such as a goat’s cheese and beetroot salad or a simple seasonal pasta dish.
For dessert, a lemon posset or fresh berry posset works beautifully, offering a bright finish that complements the richness of the beurre blanc.
This is the ideal menu for a summer gathering with family or friends — elegant enough to impress, yet simple enough to execute for a group without spending the entire evening in the kitchen.
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