Gently cook cauliflower in butter for 2 mins and season. Add the milk to cover, cloves and bay leaf and cook until tender. Remove cauliflower and blend. Add almond extract and if necessary milk until correct consistency is reached.
Soften the gelatine in cold water. Place into a small pan with the cognac and heat until dissolved. Pick the crab meat and place in blender and the cognac mix and blend to a smooth consistency.
Clean bones and place in cold water with leek, onion and celery. Bring to the boil and simmer for 20minutes skimming regularly. Pass into a clean pan and reduce by ¼.
Peel and trim the asparagus.
Place the almonds in blender and pulse until crushed but not powdered.
Place the mousse on the trout fillets and then roll each fillet up and poach in the fish stock with the asparagus for 8-10 minutes.