For trout:

Bring the fish to room temperature. Line a tray with baking paper, brush the baking paper with trout fat. Place the fish on the tray and brush each piece of fish with trout fat and season with salt. Place under a medium heat grill for around 3 to 4 minutes until cooked medium rare.

For Hollandaise:

Add a block of butter to the pan and shrimp shells. Gently melt the butter. Once melted, increase the heat to roast the shrimp shells in the butter. Once roasted, leave to cool, then strain and reserve the butter. In a pan, low boil the water. Place a glass bowl over the pan of water on the heat. Add the egg yolk and vinegar and whisk and cook until a sabayon.  Then slowly add in the melted shrimp butter. Season to taste.

For asparagus:

In a shallow pan, add a small amount of water, the asparagus and the butter. On a gentle heat, the water will steam the asparagus and also create a butter emulsion. This will take 2 to 3 minutes until asparagus is just cooked but still with a bite. Remove from the heat and let it rest in the pan until ready to serve.

Shrimp Herb salad:

Roughly chop all herbs and mix with the raw shrimps. Set aside.

Black Garlic ketchup:

Gently warm the black garlic puree. Once warm, start to add warm water until it is a ketchup-like consistency. Season with sherry vinegar to taste. Transfer to a piping bag

To Assemble:

With a piping bag, add garlic to plate. On top of the black garlic puree place the asparagus. Add the shrimp salad to the butter pan from the asparagus and gently stir with no heat and then spoon over the asparagus. Place the fish on top followed by a generous amount of hollandaise.