Cut cod fillet into pieces, season with salt, pepper and a little juice of a lemon. Cook in fish stock for 8 minutes. Peel tomatoes, cut into wedges. Soak gelatine, squeeze out, let it melt in the stock. Fill deep-sea crab meat (except for the reserved part), fish, tomatoes in portions into ramekins that have been rinsed and cooled.
Season stock with salt, pepper and juice of one lemon and pour over. Leave to cool for about 3 hours. Cut chives, stir into whole milk yogurt, season with pepper, juice of one lemon. Turn out the aspic. Arrange with remaining lettuce leaves, yogurt, crabmeat, dill, and tomato florets.
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Our tip: Fresh chives are much more aromatic than dried ones!
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