Suggested as 1st course.
Dover sole was used in this recipe. However this can be substituted with salmon, snapper or halibut.
Sabayon is the last thing you should prepare when doing this dish.
Nicoise Olive Sauce
Mix the butter, anchovy and fresh herbs in a small bowl. Line a 2 inch by 4 inch dome shape terrine mold with plastic wrap. Note: You may use similar size mold. Cut the fish into 2 inch wide slices (or cut to the size of the terrine mold you have selected). Spread the fish on bottom of the terrine, add a thin layer of the anchovy butter and a layer of black truffle brush with white truffle oil. Repeat until you reach the top of the terrine.
Cover with plastic wrap and refrigerate for 3 hours until firm. When you are ready to serve cut the terrine in 1 inch slices.
Add olives in food processor and slowly add the oil, roasted garlic and verjus. Season and set aside.
Add both ingredients into food processor. Refrigerate overnight and strain.
Diced eight oz of tuna into a minced size portion allowing two oz per person. Add minced shallots, chives, chili oil and season. Set aside.
Blanch green beans in boiling salting water for 1 minute and strain into an ice bath to stop the cooking. Make sure excess water is removed from the beans and place into a bowl.
Place egg yolks, champagne, verjus and tarragon in a metal bowl set over a pan of hot water. Whisk evenly as fast as possible over medium heat for 2 to 3 minutes. When foam begins to subside and a texture changes to creamy like consistency the sabayon is ready for seasoning. If you like your sabayon acidic a couple drops of fresh lemon juice.
Place a 2 inch portion of smoked terrine at one end of a large plate. Drizzle lemon oil over the top and around. In the middle of the plate spoon on 1 oz of Nicoise olive sauce and place the quail egg on top. Mix the haricot verde with the sabayon and place it at the end of the plate. Place a dollop of the tuna tartar over top, and enjoy!