CRUNCHY WHITING CAKE

Cut the whiting into cubes;
Add the whiting flesh into the bowl of a food processor and blend until pureed. Add the salt, egg yolks, Sublim’ “La Délicate” duck fat and blend in the food processor.
Add in the cream, then pass through a sieve.
Grease a mould that is 15 cm wide and 15 cm long;
Line the base with slices of bread;
Use a piping bag fitted with a plain tip to fill the terrine with the mixture;
Spread out the mixture and top with a slice of bread, then press down well;
Cover with film and steam in the oven at 85°C for an hour;
Leave to cool for at least a day (or overnight) in the refrigerator;
Cut the terrine into slices;
Add the Sublim’ duck fat into a frying pan, place the terrine slices bread side down, and brown them;
Bake in an oven at 150°C for a few minutes to warm the terrine pieces for service.

Meanwhile, mix the mayonnaise with half of the black garlic puree.

N.B.: In the photo, we divided the whiting mixture into two and dyed one part with half of the black garlic purée, then by alternating the two mixtures, we achieved a chequered pattern.