Basic Fish Mousse Recipe

Step 1

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

Things You'll Need

  • 1/2lb Whitefish fillets
  • 1/2lb Cooked lobster
  • 2tb Finely diced onion
  • 1/2ts Salt
  • 2tb Brandy
  • 1tb Tomato paste
  • 1/2c Egg whites
  • 3/4c Whipping cream

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