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| Home -> [Appetizers, Fish, Seafood, Terrines / Mousses & Pates] -> [Basic fish mousse Recipe] |
Basic fish mousse
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Appetizers, Fish, Seafood, Terrines / Mousses & Pates |
Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Whitefish fillets | | 1/2
| lbs | 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 |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. | | 3 | Add the egg whites and blend until incorporated. | | 4 | Transfer the mixture to a bowl, cover and chill for 30 minutes. | | 5 | Stir in the cream until incorporated. | | 6 | Divide the mousse between buttered ramekins. | | 7 | Place the ramekins in a water bath, cover and place in oven for 20 minutes. | | 8 | To serve, turn the contents of each ramekin out onto a warm plate, spoon some hollandaise-based sauce over each mousse and serve immediately. | | 9 | Michael roberts - prodigy guest chefs cookboo |
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