Put the cold fish into a food processor (cool the bowl and blade in the fridge first) and turn on. Add the salt and then slowly feed in the cream. Season with curry powder and brandy.
Put into 8 buttered dariole moulds and cook ‘en bain marie’ at 170ºC/375ºF/Gas Mark 3 for 10-20 minutes.
Meanwhile take the cockles out of their shells.
Mix mustard and vinegar, add oils and season. Mix in tomatoes, cockles, shallot, garlic, asparagus and chives. Reserve a little chopped tomato for garnishing.
Carefully remove the puddings from the moulds into bowl. Arrange 2 puddings per person on a plate, top with some chopped tomato and a few asparagus spears. Spoon some of the cockle sauce over the top. Decorate with chervil and serve.
