Cook the head in the very well seasoned court-bouillon with the bouquet garni, carrots and 1 onion + the dry white wine, count from 1 hour and a half to 2 hours, depending on the size.
Peel and cut the leeks into sticks the length of an index finger, put them in a roundel with the sliced onions, add the spices (coriander seeds, cloves and pepper enclosed in a sachet). Leave to cook gently (compote). High taste seasoning.
Remove the sachet of spices, drain and collect the cooking juices.
Cut the head into pieces as well as the tongue. Collect the cooking juice by straining it through a strainer.
In a galantine mould, garnish the base with leek compote then with a layer of head and tongue pieces. Drizzle with mixed cooking juices. Repeat the operation until the terrine is completely filled, finish by covering well with the juice.
Put in the fridge for a few hours.
Salpicon:cut the olives into a fine brunoise, mix with chopped chives and diced tomato, bind in olive oil.
Arrange a slice of terrine, glaze with sherry vinaigrette, surround with a drizzle of olive salpicon, garnish with a sprig of thyme, a bay leaf and fresh coriander.
I made a variation at the Bistro, I used small charlotte molds to serve it individually.
A creation of Chef Hubert