Recipe - Basic Fish Mousse

One half pound Whitefish fillets
One half pound Cooked lobster
2 tablespoon Finely minced onion
One half teaspoon Salt
2 tablespoon Brandy
1 tablespoon Tomato paste
One half cup Egg whites
Three fourths 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 Hollandaisebased sauce over each
mousse and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini