Marinate the boneless red mullet fillets in red wine, with the crumbled thyme, peel and crush the garlic, peel and chop the shallot, chop the chervil, cut the mushrooms into brunoise, add with the red mullet, cook the red mullet fillets in their marinade with the ingredients + a touch of tabasco and a pinch of sugar, 10 minutes in the oven.
Decant half of the red mullet fillets, set aside, crumble the remaining red mullet and bind
the whole thing with the jelly (or gelatin), warming slightly, salt and pepper, mix.
Choose fine leaves spinach, poach in hot water, drain, pat dry, set aside.
Cut thin slices of unpeeled green apple using a mandolin.
Assembly:in a greased galantine mold, line with spinach leaves, place a layer of stuffing, then one of green apple, then a layer of crumbled red mullet, one of stuffing, another of crumbled red mullet, one of apple, and finish with stuffing.
Put under a light press and store in the cold, leave at least eight hours before use, continue until the mold is filled by wetting each level of the binding, press each mold and put in the cold.
Sauce:heat of the liaison with Kikkoman sauce, a little sugar, a pinch of rehydrated dried seaweed and whisk in butter, pepper,
Dressing:
Remove the terrine from the mold and cut a slice of 15 to 20 m /m, place in the center of the plate, surround with sauce, and a drizzle of pimientos vinegar.
Pepper vinegar:
Slice the pimientos into a brunoise,
add the olive oil,
balsamic vinegar,
chopped chives and hazelnuts,
salt and pepper.
A creation of Chef Hubert
