Fish Mousse
Ingredients
- 1/2 pound whitefish fillets
- 1/2 pound cooked lobster
- 2 Tbsp finely diced onion
- 1/2 tsp salt
- 2 Tbsp brandy
- 1 Tbsp tomato paste
- 1/2 cup egg whites
- 3/4 cup whipping cream
Instructions
Yield: 6 servings. 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.
