Basic Fish Mousse
It may be a basic way to make this fish mousse, but the flavor was definitely very sophisticated. Light, silken-smooth with the creamy and rich Hollandaise sauce that Sean made from the scratch, it was an ultimate enjoyment!
Yield
6 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
whitefish
fillets |
* |
| ½ | pound |
lobsters
cooked |
|
| 2 | tablespoons |
onions
finely diced |
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
brandy
|
|
| 1 | tablespoon |
tomato paste
|
|
| ½ | cup |
egg whites
|
|
| ¾ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
whitefish
fillets |
* |
| 226.8 | g |
lobsters
cooked |
|
| 3E+1 | ml |
onions
finely diced |
|
| 2.5 | ml |
salt
|
|
| 3E+1 | ml |
brandy
|
|
| 15 | ml |
tomato paste
|
|
| 118 | ml |
egg whites
|
|
| 177 | ml |
heavy whipping cream
|
|
Directions
PREHEAT OVEN TO 350℉ (180℃).
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.
