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Basic Fish Mousse
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.
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