| 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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