Marinate the boneless red mullet fillets in red Côtes-de-Gascogne wine with crumbled thyme. Peel and crush the garlic, peel and chop the shallot, chop the chervil, and dice the mushrooms into brunoise. Add to the mullet along with a touch of Tabasco and a pinch of caster sugar. Cook in the marinade for 10 minutes in the oven.
Remove half the mullet fillets and set aside. Crumble the rest and bind with warmed gelatin, seasoning with salt and pepper. Select fine spinach leaves, blanch in hot water, drain, pat dry, and reserve. Thinly slice unpeeled green apples on a mandoline.
Assembly: Line a greased terrine mold with spinach leaves. Layer stuffing, green apple slices, crumbled mullet, more stuffing, crumbled mullet, apple, and finish with stuffing. Lightly press, chill for at least 8 hours. Repeat, binding layers with gelatin, pressing each mold, and refrigerating.
Sauce: Warm the binding liquid with Kikkoman sauce, a little sugar, rehydrated seaweed, and whisk in butter. Season with pepper.
Dressing: Unmold the terrine, slice 15-20 mm thick, and place in the plate center. Surround with sauce and drizzle with pimiento vinegar.
Pimiento vinegar: Finely dice pimientos, mix with olive oil, balsamic vinegar, chopped chives, hazelnuts, salt, and pepper.
A creation of Chef Hubert
