Tompouce with mousse of Fish Free Tuna

Tompouce with mousse of Fish Free Tuna
6 pieces

2 packets of Fish Free Tuna
250g mascarpone
1 box fresh puff pastry
2 kg of fresh red beets or beet juice 300ml
Juice of ½ lemon
1.5 g agar agar
2 tsp horseradish
15 g parsley
olive oil
salt and pepper

For the garnish:
½ carrot
½ zucchini
½ sour apple
2 tablespoons peanut oil
1 tablespoon cider vinegar
pepper and salt

Cut the puff pastry into 12 equal pieces, 6 by 11 centimeters. Put a piece of parchment paper on the baking sheet, put the pastry on it. Make small holes with a fork and place a piece of parchment paper on top. Put another baking sheet on top so the puff pastry does not rise during baking. Bake for 15 minutes in preheated oven at 180 degrees until golden brown.

Make juice from the beets, use a juicer. Bring the beet juice to a boil and add the agar until it is dissolved. Boil for about three minutes so the agar binds well. Wrap a large tray or baking sheet with plastic wrap and pour the beet juice in here. Make sure the juice layer is not thicker than 3 mm. Cool the juice to create a nice jelly. Cut the jelly with a sharp knife into 6 slices, 6 by 11 centimeters, and lay very carefully on the puff pastry.

Chop the parsley and mix with the Fish Free Tuna, mascarpone, lemon juice, horseradish and season with salt and pepper. Put in the fridge for an hour. Cut the carrot, zucchini and apple into tiny cubes. Make a simple dressing of oil, vinegar, salt and pepper. Mix it with the cubes.

Add the Tuna-mixture in a pastry bag and cover the bottom half of the puff pastry with the Tuna-mixture. Add the top half of the puff pastry. Garnish the tompouce with the diced vegetables and apple.