Appetizers - Basic Fish Mousse
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"Basic Fish Mousse"
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1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tb Finely diced onion
1/2 ts Salt
2 tb Brandy
1 tb Tomato paste
1/2 c Egg whites
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.
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