TUNA AND ASPARAGUS MOUSSELINE

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Tuna and Asparagus Mousseline image

An amazing starter with a unique combinaison of tuna and asparagus

Provided by mathildescuisine

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the oven to 180°c / gas 6.
  • Chop half of the asparagus in pieces approximately 2 centimetres long.
  • Set the remaining whole asparagus aside.
  • Fry the asparagus pieces with a drop of olive oil for 5 to 7 minutes.
  • Drain the tuna and break into small pieces.
  • Dilute the cream of asparagus soup in 15cl of water in a sauce pan at medium heat.
  • Add the crème fraiche. If the texture is too thick, add some water but do not let the mixture become too liquid.
  • Delicately add each gelatine sheet individually into the mixture, waiting for them to melt before adding in the next.
  • Add the tuna and asparagus, then season with the fish spices and a pinch of salt and pepper.
  • Line the inside of the ramekins, with greaseproof paper, allowing the paper to extend beyond the top of the ramekins. Pour the mixture into the ramekins.Place the ramekins in a bain marie in the oven for 45 minutes.
  • Once done, place the ramekins in the refrigerator overnight or for at least 3 hours.
  • Turn out the contents of the ramekins.
  • Fry the other half of the asparagus whole, with a drop of olive oil for 5 to 7 minutes.
  • Serve the mousseline with the asparagus

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