Basic Fish Mousse
For this Basic Fish Mousse recipe you need whitefish fillets,
lobster, and more. Once the mousse is done, serve as an appetizer.
- 1/2 lb Whitefish fillets
- 1/2 lb Cooked lobster
- 2 tb Finely
- 1/2 ts Salt
- 2 tb Brandy
- 1 tb Tomato paste
- 1/2 c
- 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.
the mixture to a bowl, cover and chill for 30 minutes.
- Stir in
the cream until incorporated. Divide the mousse between buttered
- 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.