Name: Basic Fish Mousse
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Fish, Seafood, Appetizers	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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