Ingredients for 8 people:a whole hake of 2 k 500 to 2 k 800 (scaled, gutted and opened in the wallet)
4 white onions with their green stems, 4 cloves of purple garlic, 3 beefsteak tomatoes, chives, olive oil, soy vermicelli (or China)
20 g dried black mushrooms, Ile de Ré coarse salt, ground pepper, flat-leaf parsley.
First, chop the white onions with their stem, peel, degerm and chop the garlic.
Put the mushrooms in lukewarm water to rehydrate them, then press and chop them
Peel and seed, then chop the tomatoes
Blanch the vermicelli in salted boiling water, drain, let cool and cut into strands
Chop the parsley and chives
In a frying pan with olive oil, brown all these ingredients, season with salt and pepper, let sweat
Lay the fish open on a sheet of silver foil spread out on a work surface
Once the mixture has cooled, spread it over the fish, add a drizzle of olive oil
Close the fish, tie it in 3 or 4 places, then roll it in silver paper
For cooking either on the barbecue-oven or in the oven in the kitchen, allow 20/25 minutes at Th 7,200°C
Check for doneness by inserting a trussing needle or thin knife into the fish,
Two solutions:
You undress it and dress it hot on a tank top with a sauce
Either let it cool and dress it in "bellevue" as below
