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Fish Terrine like a Yule Log

Serves : 8

Time: 4 hours (+ 1 night refrigerating)

Difficulty:

Author: Chef Philippe

7 ratings

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Ingredients for 8:

For the log:
250g turbot fillets
250g sole fillets
500g hake fillets
400g salmon fillets
2 egg whites
450g whipping cream
8g salt
Ground pepper
Espelette pepper
400 to 500g spinach leaves
2 tomatoes
Parsley
Dill
Chives

Cooking:
20 litres of water
300g dehydrated fish fumet
For the wasabi mayonnaise:
2 tablespoons strong mustard
3 egg yolks
50cl sunflower oil
Salt
Wasabi paste
Fat-soluble green colouring

For the finish:
3 firm tomatoes (various colours)
A few sprigs of chives
Dill
Silver flakes
Utensils:
Multi-purpose kitchen knife Giesser Messer - Black (13 cm)
Stainless Steel Skimmer Ø 14cm
Polyethylene Sheets (x 10)
Cling Film (Width 30cm)
Digital Probe Thermometer -50°C to +300°C
Copolyester Yule Log Nozzle BU8 (width 21mm)

Method for Fish Terrine like a Yule Log:

Before starting this Fish Terrine like a Yule Log recipe, prepare the hake fillets. Using a sole fillet knife, remove all the non-edible parts (skin and edges with bones). Keep the flesh only.

Repeat the operation with the sole fillets...

... the turbot fillets...

... and the salmon fillets. You'll need to remove the fat on the surface of the salmon fillet (grey part).

For the hake mousse: Organise all the necessary ingredients.

Cut the hake fillets into chunks. The hake should be chilled cold for this operation.

Place the hake chunks in the food processor. Process until you get a coarse stuffing.

Add the egg whites...

... and the whipping cream...

... and mix until smooth and homogeneous.

Season with salt, ground pepper and Espelette pepper.

Mix again until homogeneous.

Reserve the hake mousse until ready to assemble the terrine.

For the spinach: In a large saucepan, bring the salted water to a boil.

Wash and stem the spinach leaves. Preferably, choose large spinach leaves to facilitate the assembly operation later.

In two or three batches, cook them in boiling water...

... using a skimmer to immerse them properly. Cook between 1 and 2 minutes.

Remove the spinach leaves...

... and transfer straight away in a bowl filled with cold water. The use of cold water will fix the green colour of the spinach.

Strain the spinach leaves and lay them flat on paper towel. Set aside.

Blanch the tomatoes in the water used to cook the spinach. Remove the stem and score the bottom of each tomato. Immerse in boiling water between 20 and 30 seconds. Remove from the water with a skimmer...

... and transfer immediately into ice water to stop the cooking process.

Remove the skin (it should come off easily).

Cut the tomatoes in half, then remove the seeds and dice. Set aside.

Divide the hake mousse in 3 batches. Chop the chives, dill and parsley and add them to the first batch. The quantity of herbs will vary according to the flavour intensity you like.

Spread the hake mousse with herbs very carefully over the spinach leaves. I recommend using two teaspoons instead of a spatula in order not to damage the spinach leaves.

The result should be as shown in the photo.

Cut the salmon fillet into very thin slices, using a sole fillet knife. Place the salmon slices on an acetate sheet folded in half, then fold back over. Flatten the salmon slices with a butcher knife.

Arrange the salmon slices over the hake mousse, making them overlap a little.

Spread the second batch of hake mousse into a thin layer.

Cut the sole and turbot fillets following the same technique as the salmon.

Place the slices in a folded sheet of acetate...

... and flatten with a butcher knife.

Arrange the sole and turbot slices over the hake mousse, alternating between the two fish varieties.

Spread the third batch of hake mousse over the fish fillets.

On the lower third of the square, arrange the chopped tomatoes into a line to a width of 1 cm.

Start rolling from the lower end. The cloth will facilitate this operation. Grab the cloth then use it to push while carefully creating a tight roll.

You should now have a tight roll wrapped with the cloth.

Gently remove the cloth and transfer the roll on a sheet of cling film. Roll the log inside the film to make it completely airtight. Try to make the roll a bit tighter.

Rotate the log the place it onto another sheet of cling film. Roll again, trying to make it tighter...

... until you get a sausage shape.

Close both ends with kitchen twine and tie a couple of knots. Make a knot with the excess cling film as well to make sure the stuffing does not leak during cooking.

The fish fumet should now be hot (heat the water and fish fumet powder at the start of the recipe). You may use home-made fish fumet.

Gently immerse the log in the hot fish fumet (it should not be boiling)...

... at a temperature between 90 and 99°C.

Insert a probe thermometer in the centre of the log. At this stage, the thermometer is showing 20.3°C.

The log will be cooked when the temperature is 70°C in the centre. This should take between 60 and 80 minutes.

When the temperature is 70°C, take the pan away from the heat.

Place a rack on top of the log to maintain it immersed in the the hot fish fumet. Place a heavy pot or ramekin on top if needed. Leave the log to cool slowly in the fish fumet.

When the log is cold or lukewarm, transfer carefully into a dish and refrigerate overnight.

The next day, cut the ends of the log with scissors in order to remove the cling film.

Cut through the cling film very carefully, making sure not to damage the spinach outer layer.

The log should be cold and firm at this stage.

Trim one end of the log to create a perfect cylinder shape...

... and take a look at the spiral pattern of the stuffing, with the tomatoes in the centre.

Trim the other end.

Of course, don't discard the two ends. We won't serve them with the finished log, but enjoy separately. Return the log to the freezer.

For the mayonnaise: Place the egg yolks, mustard and a pinch of salt in the stand mixer recipient.

Beat with the whisk accessory.

Slowly add the sunflower oil while beating...

... to obtain an emulsion.

Whisk until firm. You will need between 40 and 50 cl of sunflower oil.

When the mayonnaise is ready, add the wasabi paste. Don't forget to taste the mayonnaise and add more wasabi if needed. The wasabi will flavour the preparation, without colouring it in green...

... so I added a little fat-soluble green colouring powder.

Using a piping bag fitted with a yule log nozzle, pipe successive strips of mayonnaise from one end of the log to the other...

... until the whole surface is covered.

Use some herbs to decorate your log (I used a couple of sprigs of chives). You can also create roses with tomato skin...

... preferably in different colours. Peel the skin with a peeler, then roll it up to the base until you get a rose shape.

Sprinkle a few silver flakes for a festive touch! Reserve in the fridge until ready to serve. This savoury log will make the perfect Christmas starter or a great option for a buffet reception.