Peel and degerm the garlic, crush and chop, chop all the herbs, cut the onions into brunoise, cut the tomatoes in the same way.
Trim the radishes and zucchini then cut into small cubes, set aside in cold water.
Finely chop the tails of the onions. Crush and degerm the garlic, chop.
. Put a little olive oil in a pan, brown the garlic, onions and their stems, add a squeeze of lime juice, then cut the remaining onions into thin rings.
Salt and pepper
Leave to cool, open the fish on the work surface, season with salt and pepper, garnish the lower part of the fish with this device, add a drizzle of olive oil, close the hake, tie it like a roast, wrap it in a large sheet of aluminum foil, put it on the barbecue, with a lid that forms an oven on mine, I leave it for about 20 minutes.
Take out, leave to cool, remove the paper, the strings, the skin and the cooking exudates, place in a large torpedo boat on a few vine leaves,
Decorate medallions of lobster and salmon eggs.
Add the diced zucchini and pink radish.
