Category: Appetizers

1/2 lb Whitefish fillets

1/2 lb Cooked lobster

2 tbsp Finely diced onion

1/2 tsp Salt

2 tbsp Brandy

1 tbsp Tomato paste

1/2 cup Egg whites

3/4 cup 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.