- Olive oil
- 1 whole hake (3-5 kg), gutted, scaled, boneless, and butterflied
- 20 slices lobster-style surimi medallions
- 1 small jar chum (salmon roe)
- ½ bunch white onions
- 70 g garlic
- Chervil, chives, and flat-leaf parsley
- 2 limes
- 3 seeded, peeled tomatoes
- ¼ bunch pink radishes
- 1 medium zucchini
- Salt and freshly ground black pepper
As a seasoned chef specializing in coastal cuisine, I've perfected this Hake Bellevue for barbecues. It showcases fresh seafood with vibrant herbs and zesty accents, ideal for entertaining.
- Peel and degerm the garlic, then crush and finely chop it. Chop all the herbs. Dice the white onions and seeded, peeled tomatoes into brunoise (fine dice).
- Trim the radishes and zucchini, cut into small dice, and reserve in ice water for crispness.
- Finely chop the green tails of the onions. In a pan with a drizzle of olive oil, sauté the garlic, chopped onions, and their green stems until golden. Add a squeeze of lime juice, season with salt and pepper, and deglaze with more lime if needed. Stir in the tomato brunoise. Let cool.
- Open the butterflied hake on your work surface, season inside with salt and pepper. Fill the lower cavity with the cooled mixture, drizzle with olive oil, fold closed, tie securely like a roast. Wrap in a large sheet of foil.
- Place on a covered barbecue (forming an oven-like enclosure) and cook for about 20 minutes.
- Remove, cool slightly, unwrap, discard strings, skin, and any cooking juices. Arrange on vine leaves in a large serving dish.
- Garnish with lobster-style surimi medallions, dots of salmon roe, and the chilled radish-zucchini dice for a fresh, elegant finish.
