Basic Fish Mousse

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Title: Basic Fish Mousse
Categories: Fish/sea, Appetizers
Yield: 6 servings

1/2 lb Whitefish fillets 2 tb Brandy
1/2 lb Cooked lobster 1 tb Tomato paste
2 tb Finely diced onion 1/2 c Egg whites
1/2 ts Salt 3/4 c 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

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