Jelly of Smoked and Pickled Fish with Fennel Salad

On the day before: Coat salmon fillets with mixed spices and chopped herbs. Fold fillets with the inside, cover with foil, turn over after 12 hours (pickling time = 24 hrs in the refrigerator).

Stock: briefly sauté diced vegetables in butter, add washed and chopped fish bones, deglaze with Noilly Prat, add white wine and water and cook for about 1/2 hour. Strain the stock through a cloth and reduce to 1 liter. Finally, salt the stock, dissolve the soaked gelatine leaves in it and leave to cool.

Terrine: Cut the cleaned salmon fillets into thin slices and place them 2/3 high in a terrine form lined with cling film. Place the trout fillet cut into strips on top, alternating with the cooked kenya beans, and cover with a pickled salmon slice. Pour the still slightly liquid jelly on top and refrigerate for at least 2 hours.

Trout puree: Finely puree trout fillet with yogurt and season with salt, pepper and lemon juice. Stir in dissolved gelatine, fold in whipped cream. Add salmon caviar, fill the last 1/3 of the terrine with it, refrigerate for 2 hours.

Fennel salad: Mix orange juice, white wine vinegar, honey and spices well and stir with oil. Marinate fine fennel slices and fennel greens with it. Arrange the jelly on fennel salad, twist a snail with snake beans, finish with radish sprouts and cress and carrot chips. Serve with a grape seed oil ma

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