1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tablespoon Finely diced onion
1/2 teaspoon Salt
2 tablespoon Brandy
1 tablespoon Tomato paste
1/2 cup Egg whites
3/4 cup Whipping cream
Yield: 6 servings
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.