Recipe#11014

Title: Fish Mousse

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Seafood Mousse 
 Date: 26 Nov 1998 07:12:30 -0700 
 Message-ID: <73jnke$722@llama.swcp.com> 

Yield: 6 servings
 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 cup egg whites
 3/4 cup 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.