Plate of Brown Trout with Asparagus

Salt the tomatoes, mix, wrap the mass in a kitchen towel and hang so that the juice can drain over a bowl. Let drain for about 1 hour. Peel asparagus, cut away woody part and cook in salt and vinegar water until al dente. Remove and let cool. Remove skin from trout fillets and boil skin once with clear tomato juice, mineral water, star anise, peppercorns, shallots, bay leaf and some sherry vinegar. Allow to steep for about 10 minutes. Meanwhile, soak gelatin in cold water and squeeze out. Strain tomato stock (there should be about 400 ml now) and dissolve gelatin in it. Cool stock in an ice cube bath until just before it gels, stirring occasionally. Wet pre-cooled deep plates with about 2 tablespoons of gelling tomato stock. Divide trout fillets into smaller pieces, place and coat again with stock. Cut solo asparagus into small slices, place on top and baste again with stock. Chill for about 20 minutes. Meanwhile, marinate the plucked herbs with some grapeseed oil and sherry vinegar. Arrange on the chilled sulz, garnish with a dollop of yogurt and caviar.

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