Tartar of Brook Trout with Asparagus

Ingredients

• 1 bundle white asparagus
• 1 bundle green asparagus
• 1 tbsp sugar
• 250 g crème fraîche
• 150 g crème fraîche
• 10 sheets gelatin
• 1 tsp horseradish (jar)
• 2 brook trout fillets
• Salt
• white pepper
• 1 tbsp grape seed oil
• Lemon juice
• 2 tbsp herbs (chopped chives and dill)
• dill (for garnish)
• 3 tbsp whipped cream (whipped)

Instructions

1. 1.

   Soak gelatin in cold water.

2. 2.

   Peel the lower third of both green and white asparagus. Cover with water, add 1 tbsp salt and sugar, and simmer for about 20 minutes. Strain through a sieve and gently simmer white asparagus for about 20 minutes and green asparagus for about 8 minutes. Shock in ice water and drain. Reserve 400 ml of the broth and dissolve the pressed gelatin in it.

3. 3.

   Whisk sour cream and crème fraîche until smooth, stir in 2 tbsp of the asparagus liquid, then fold into the remaining cream. Season with horseradish, salt, and pepper, and divide among four molds (about 8–10 cm diameter and 3 cm high). Cover and chill for at least 4 hours to set.

4. 4.

   Fillet the trout, remove bones, skin, and finely chop the flesh. Mix with grape seed oil and herbs, then season with salt, lemon juice, and pepper.

5. 5.

   Carefully unmold the asparagus terrine (briefly dip in hot water) and arrange on a plate.

6. 6.

   Cut asparagus into diagonal pieces about 4 cm long as desired and place alongside. Arrange trout tartar on top and drizzle whipped cream over it. Garnish with dill and serve.