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Basic Fish Mousse


1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tablespoon Finely diced onion
1/2 tsp Salt
2 tablespoon Brandy
1 tablespoon Tomato paste
1/2 cup Egg whites
3/4 cup Whipping cream

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.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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