Ingredients for 8 servings: One whole hake (2.5-2.8 kg, scaled, gutted, and butterflied open like a book)
4 spring onions with greens, 4 cloves purple garlic, 3 beefsteak tomatoes, chives, olive oil, soy vermicelli (Chinese-style), 20 g dried black mushrooms, Île de Ré coarse salt, ground pepper, flat-leaf parsley
Finely chop the spring onions with their green stems. Peel, degerm, and mince the garlic cloves.
Soak the mushrooms in lukewarm water to rehydrate, then squeeze dry and chop them finely.
Peel, seed, and dice the tomatoes.
Blanch the vermicelli in boiling salted water, drain, cool, and cut into shorter strands.
Chop the parsley and chives.
In a sauté pan with olive oil, gently cook all these ingredients. Season with salt and pepper, and let them sweat until tender.
Lay the butterflied fish open on a large sheet of aluminum foil on your work surface.
Once cooled, spread the mixture over the fish, and drizzle with olive oil.
Fold the fish closed, tie securely with kitchen twine in 3 or 4 places, then wrap tightly in the foil.
Cook on a barbecue-oven or in a kitchen oven for 20-25 minutes at thermostat 7 (200°C).
Check doneness by inserting a larding needle or thin knife into the fish.
Two serving options:
Unwrap and serve hot on a platter with sauce,
Or cool completely and present Bellevue-style as below.
