Basic Fish Mousse
Author: Kitchens
  • 1/2 pounds whitefish fillets
  • 1/2 pound cooked lobster
  • 2 Tablespoons finely diced onion
  • 1/2 teaspoon salt
  • 2 Tablespoons Brandy
  • 1 Tablespoon tomato paste
  • 1/2 Cup egg whites
  • 3/4 Cup whipping cream
  1. PREHEAT OVEN TO 350 degrees F. 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, coverand 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.
You may substitute trout, salmon, pike or other similar fish for the whitefish fillets for an interesting combination.
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