Basic Fish Mousse

1. 1

   PREHEAT OVEN TO 350F (180C).

2. 2

   Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth.

3. 3

   Add the egg whites and blend until incorporated.

4. 4

   Transfer the mixture to a bowl, cover and chill for 30 minutes.

5. 5

   Stir in the cream until incorporated.

6. 6

   Divide the mousse between buttered ramekins.

7. 7

   Place the ramekins in a water bath, cover and place in oven for 20 minutes.

8. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.