For the smoked fish puree, mince the fish together with butter and onions, strain if necessary, season with vermouth, lemon juice, salt and pepper. Dissolve the gelatine and mix with the half-beaten cream, pour into a mould and allow to set.
For the balsamic tomato cubes, skin the tomatoes, remove the cores and cut into cubes. Add olive oil or butter, sauté garlic, caramelize sugar, deglaze with honey and balsamic vinegar and boil down. Add tomatoes and season with thyme, salt, pepper, coriander and cumin.
Serve together with the smoked fish puree.