Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Whitefish fillets |
| ½ pounds | Cooked lobster |
| 2 tablespoons | Finely diced onion |
| ½ teaspoon | Salt |
| 2 tablespoons | Brandy |
| 1 tablespoon | Tomato paste |
| ½ cup | Egg whites |
| ¾ cup | Whipping cream |
PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK