Basic Fish Mousse

• 1/2 pound whitefish fillets
• 1/2 pound lobsters cooked
• 2 tablespoons onions finely diced
• 1/2 teaspoon salt
• 2 tablespoons brandy
• 1 tablespoon tomato paste
• 1/2 cup egg whites
• 3/4 cup heavy whipping cream

1. PREHEAT OVEN TO 350F (180C).
2. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth.
3. Add the egg whites and blend until incorporated.
4. Transfer the mixture to a bowl, cover and chill for 30 minutes.
5. Stir in the cream until incorporated.
6. Divide the mousse between buttered ramekins.
7. Place the ramekins in a water bath, cover and place in oven for 20 minutes.
8. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.

whitefish, lobsters, onions, salt, brandy, tomato paste, egg whites, heavy whipping cream

Taken from recipeland.com/recipe/v/basic-fish-mousse-5362 (may not work)