Title: Basic Fish Mousse
Categories: Seafood Appetizer
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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