Tatar of Brook Trout with Asparagus

Soak the gelatin in cold water for 10 minutes.

Peel the bottom third of the green asparagus and all of the white asparagus. Bring water to a boil with 1 tablespoon of salt and sugar and cook the white asparagus for 20 minutes. After 12 minutes of cooking, add the green asparagus and continue to cook. Drain the asparagus, saving the cooking liquid. Rinse the asparagus in cold water and drain well. Pour 400 ml (approximately 1 1/2 cup) of the cooking liquid into a bowl and melt the drained gelatin in it.

Stir the sour cream and creme fraiche until smooth, stir 2 tablespoons into the gelatin and then fold all of the gelatin into the remaining cream. Season with horseradish, salt and pepper and spread in four ramekins about 8-10 cm (approximately 3-4 inches) in diameter and 3 cm (approximately 1 inch) high. Cover and refrigerate for 4 hours.

For the tartare, fillet the trout, remove bones and skin and chop finely. Mix with grape seed oil and herbs and season with salt, lemon juice and pepper.

Dip the terrines briefly in hot water to loosen and then turn out from the ramekins and transfer to plates.