Basic Fish Mousse

Course : Fish
Serves: 6
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Ingredients:

1/2 pound whitefish fillets
1/2 pound cooked lobster
2 tablespoons finely diced onion
1/2 teaspoon salt
2 tablespoons brandy
1 tablespoon tomato paste
1/2 cup egg whites
3/4 cup whipping cream
 

Preparation / Directions:

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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