Bagels with North Sea crab and trout

Preparation

Bagel:
* Cut the bagel in half + spread the herb cream cheese on both sides of the bagel.
* Fill the bagel with the crab meat + smoked trout.
* Toast the bagel in the panini grill for about 3 minutes on setting 5.

Salad: 
* Peel the asparagus, boil them very briefly, and cut them into pieces of your choice.
* Briefly cook the peas.
* Tear the oyster mushrooms and fry them with finely chopped garlic. 
* Cut the watercress.
* Toast the almonds until golden brown.
* Cut the radishes into pieces 
* Mix everything well together with basil oil, pepper, and salt. 
* Serve in a salad bowl or deep plate. 

Rouille:
* Put the egg white, xanthan, chicken stock, sushi vinegar, garlic, saffron, paprika tapenade, and miso into a measuring cup.
* Blend it using a hand blender, gently moving upward as you blend.
* Add the oil drop by drop until it becomes a firm mayonnaise.
* Season with salt and pepper.

Basil oil:
* Heat the oil to 70 degrees.
* Pour it over the basil and blend finely 
* Strain and add salt