Basic fish mousse
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Basic fish mousse
  Fish    Mousse    Seafood    Appetizers    Basics  
Last updated 6/12/2012 12:50:52 AM. Recipe ID 12356. Report a problem with this recipe.
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      Title: Basic fish mousse
 Categories: Seafood, Appetizers
      Yield: 6 servings
 
    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
 
  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
 




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Recipe ID 12356 (Apr 03, 2005)

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