Hake steamed in citrus flavours

The hake is first cured 'classically' with salt and lemon and then steamed over a water bath with lush citrus tones. 

Hake steamed in citrus flavours

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




hake (900-1500 g)






preserved lemon



kaffir lime leaves






lemon thyme

Preparation method

  • Peel the preserved lemon with a vegetable peeler and cut the peel into very fine strips.
  • Mix with the required amount of salt.
  • Salt the hake with the lemon salt and leave to infuse for 24 hours. This makes the hake firm and gives it flavour.
  • Prepare a water bath with water, lemon thyme, lemongrass, and kaffir lime leaves.
  • Steam the hake over the water bath for 12-15 minutes.

Serving suggestions

  • As a component in a main course with parsley potatoes.
  • As a component in an entremets or a main dish with a component of quinoa or couscous.
  • As a component in a main course with pilaf or risotto.

Previous page