An amazing starter with a unique combinaison of tuna and asparagus
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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 crÃÂ¨me 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