Basic Fish Mousse
416
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!
Ingredients
| 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
|
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.
2 months ago
We had smoked bass mousse in Croatia. Your basic recipe seems to turn out what looks to be the same, smooth mousse. What we had in the restaurant was so special, I can't wait to try you take on it. Thanks for posting your recipe.