Basic Fish Mousse Recipe

• 1/2 lb Whitefish fillets
• 1/2 lb Cooked lobster
• 2 Tbsp. Finely diced onion
• 1/2 tsp Salt
• 2 Tbsp. Brandy
• 1 Tbsp. Tomato paste
• 1/2 c. Egg whites
• 3/4 c. Whipping cream

1. PREHEAT OVEN TO 350F.
2. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend till smooth.
3. Add in the egg whites and blend till incorporated.
4. Transfer the mix to a bowl, cover and refrigeratefor 30 min.
5. Stir in the cream till incorporated.
6. Divide the mousse between buttered ramekins.
7. Place the ramekins in a water bath, cover and place in oven for 20 min.
8. To serve, turn the contents of each ramekin out onto a hot plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.

whitefish fillets, lobster, onion, salt, brandy, tomato paste, egg whites, whipping cream

Taken from cookeatshare.com/recipes/basic-fish-mousse-79499 (may not work)