The tomato should be chosen according to its variety, but in many cases it must be used for cooking without its skin. To remove the skin, the tomato simply has to be pierced with a sharp knife and then blanched in boiling water for a few minutes. Cool the tomato quickly in cold water and the skin will come away easily.
Grease the moulds with the melted butter, then sprinkle the sides with the round hazelnuts. Remove the skin from the tomatoes, dice the pulp finely and flavour with the finely chopped aromatic herbs and a little oil. Season with salt and pepper. In a wide-bottomed pan, warm the oil with the chopped leek and garlic. Add the finely diced asparagus and leave to cook for a few minutes. Then add the fish and pour in the wine. Add the velouté of fish and season with salt and pepper. Cook the pasta in plenty of boiling, salted water. Drain after the cooking time stated on the packet and sauté the pasta in the pan. Spoon the pasta into the moulds and cover the top with a little Parmesan cheese. Place in the oven at 180° for 15 minutes. Turn onto the serving plates and decorate with the macedoine of tomato seasoned with aromatic herbs.