PREP: 30 min
  COOK: 45 min

Nori Wrapped Hake

You are going to be so happy you clicked on this recipe! Why? Because where others might have questioned cooking with nori, you are an adventurer. And like every great explorer, you will be rewarded well. (Seriously, we love this recipe!)


  • 1 small fillet of Hake, 1/2 lb.
  • 2 sheets of Nori
  • 1 bulb celery root
  • ½ c. butter, 2 Tbsp. Oakhurst Butter 
  • ¼ c. white saikyo miso
  • 2 small matsutake mushrooms
  • 1 knob ginger, sliced
  • 1 shallot, sliced
  • ¼ c. mirin
  • ¼ c. sake
  • 1 c. fish stock
  • 1 bulb bok choy
  • Salt


For the Hake

Cut the loin of hake into 2 strips approximately 1”x1”x1”.

Place nori on cutting board and brush with water to make pliable.

Place hake on nori. Cut the ends of the fish to fit nori sheet. Roll the nori around the hake tightly.

Lay plastic wrap out flat and place hake roll in center. Roll the hake tightly in the plastic wrap and twist and tie both ends tightly.

For the Purée

Trim outer layer off of celery root and cut into 1” dice.

Cook at a low simmer in salted water until tender. Drain thoroughly.

In food processer, combine cooked celeriac, miso and butter and process until smooth.

Season to taste with salt.

For the Matsutake

From the center of the mushroom, cut out 8 thin slices.

Chop the rest of the mushrooms and place in a pot with ginger, shallots, mirin, sake, and fish stock.

Simmer for 15 minutes and strain.

Season to taste with salt.

For the Bok Choy

Wash leaves thoroughly. Cut thinly lengthwise. Dry thoroughly

To Finish

Heat a pot of water to 142°. Keeping the water at 142°, poach the fish for 15 minutes in the plastic wrap.

Bring the matsutake broth to a simmer and place slices of mushroom in the liquid. Gently poach until mushrooms are tender. About 5 minutes. Remove from liquid. Using a stick blender, emulsify butter into broth.

Heat a pan on high heat until very hot. Pour 1 Tbsp. hot oil in pan and sauté bok choy very briefly until it begins to wilt. Remove from pan.

Heat the celery root and place a generous swipe or the purée on the plates.  Arrange slices of mushroom on plates. Place a pile of bok choy on each plate. Remove hake from plastic wrap. Trim off ends and serve.

Author: Sous Chef Andrew Taylor

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