Basic fish mousse

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.


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