Add <quantity>100<unit>ml</unit></quantity> of cream to a stand mixer bowl

Trim, peel, and grate <quantity>30<unit>g</unit></quantity> of horseradish

Add the horseradish to the cream

Cover with cling film and place it in the refrigerator for 2h to cool

Remove from the refrigerator and add salt to taste

Whisk the cream until fluffy and slightly firm. The horseradish cream is ready

Chop <quantity>1<unit>sprig</unit></quantity> of parsley

Chop <quantity>1<unit>sprig</unit></quantity> of tarragon

Place <quantity>¼<unit>cup</unit></quantity> of buckwheat in a small saucepan over medium heat, tossing constantly until toasted

Turn off the heat. Drizzle with olive oil and season with salt to taste

Thinly slice <quantity>1</quantity> scallion

Thinly slice <quantity>1<unit>sprig</unit></quantity> of lovage

Clean and remove the bones from <quantity>1<unit>fillet</unit></quantity> of white fish

Season with salt to taste

Cover with cling film and let it rest in the refrigerator for 1h to set the flavors

Remove the skin of the fish

Cut the fillet into strips, then into cubes. Place the fish in a bowl

Mince <quantity>½</quantity> shallot and add to the fish

Add <quantity>1<unit>tsp</unit></quantity> of white wine vinegar and drizzle with olive oil

Add <quantity>1<unit>dash</unit></quantity> of verjus

Place <quantity>1½<unit>tbsp</unit></quantity> of the Horseradish Cream on a plate and spread

Place the fish over the cream

Garnish with the herbs and the toasted buckwheat. The fish tartare with horseradish & buckwheat is ready

Enjoy with a nice glass of white wine!