Bouillabaisse terrine with rocket leaves and shallot vinaigrette

250g Pink Tuna loin [cubes]
250g Dory fillet [cubes]
3pcs egg yolk
2cup heavy cream
Salt/pepper
2tbsp Parsley [chop]
2tbsp Basil [chop]
2tbsp Dill [chop]

Garnished
60g Asparagus spear
60g Carrots
6pcs Tiger prawns
60g Pink salmon

Mold
100g Green zucchini skin
50g Butter anchor
80pcs spinach

Procedure:
To prepare the moulds: skinned the zucchini green. Blanch in salted boiling water for about four minutes. Remove to iced water to refresh, drain and pat dry. Grease a 20 cm. x five cm. metal mould with a very thin layer of butter. Line first with a sheet of zucchini enough to wrap the mousse and then with spinach leaves, spilling them by 2.5 cm. over the rim on all sides. Keep aside. To prepare the seafood: Clean, trim and freeze tuna and dory fillet. Cut into 2.5 cm. cubes, prawns and salmon and keep aside for 30 minutes. To prepare the mousse: Put the fish fillet cubes in a blender, sprinkle salt and make a smooth puree. Add the softened butter. Churn for a minute, add the eggs, and churn for two more minutes. Stir in the cream in a steady stream with the mix running Remove to a bowl, pass through a fine mesh soup strainer into a separate bowl kept in an ice bath. Fold in the dill, parsley, basil pepper and salt. Transfer to a piping bag to fill the mould: Pipe a third of the mousse into the lined mould. Arrange the prawns in a straight line in the centre of the mould. Pipe in another third of the mousse on top, arrange the pink salmon strips along the length, pipe in the remaining third of the mousse on top and arrange the asparagus and carrots. Cover with the overlapping spinach leaves, wrap with the overlapping zucchini skinned and arrange in a roasting tray. Boil enough water in a pan, pour it around the mould in the roasting tray (it should cover half of the mould). Put the tray in the pre-heated oven. Cover with foil and bake at 320 F for 30 minutes. Remove, cool and refrigerate removed from the mold, cut into 1.5 cm. thick slices and serve with arugula salad and bisque sauce.