Fish Terrine like a Yule Log

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.

Mix again until homogeneous.

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...

Remove the spinach leaves...

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.

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.

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.

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

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.

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.

... until you get a sausage shape.

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.

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.

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.

Beat with the whisk accessory.

... 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...

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.