Trout log and lobster tails, crunchy vegetables

Cooking lobster tails
Cook the lobster tails in court-bouillon then set aside. Once cooled, remove the shell using a pair of scissors.

Preparation of the vegetable base
Peel the parsnips, cut them into pieces and steam them until tender.
Place the gelatine sheet in a bowl of cold water. Bring the cream to the boil, then off the heat, add it before it is well wrung out, then whisk the mixture to dissolve it. Add the cream to the cooked parsnips and blend to a purée. Add salt and pepper.
Preparation of the trout mousseline
Remove the bones from the fish.
Place the raw and smoked fish in a blender and blend.  Add the egg whites and mix gently. Then add the crème fraîche and blend until smooth. Season with pepper and a little salt.
Add the dill and mix quickly. Set aside in a cool place until assembly.

Method
Butter the log tray. Place half of the fish stuffing inside.
Add the lobster tails cut in half lengthwise in the middle.
Cover with the filling, smoothing it with a spatula, and place the parsnip purée on top.
Cut the broccoli florets into thin strips and place them on top of the purée, pressing lightly.
Cover the log with aluminium foil. Bake in the lower part of the oven, preheated to 160°, for 45 minutes. Refrigerate overnight.
Just before serving, turn out the log, place the smoked trout on top, add mandolin-cut radishes, lemon caviar pearls and a few sprigs of dill. Zest the lemon on top and serve with mayonnaise or béarnaise sauce.