---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Basic Fish Mousse
  Categories: Fish/sea, Appetizers
       Yield: 6 servings
  
     1/2 lb Whitefish fillets                   2 tb Brandy
     1/2 lb Cooked lobster                      1 tb Tomato paste
       2 tb Finely diced onion                1/2 c  Egg whites
     1/2 ts Salt                              3/4 c  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 Hollandaise-based sauce over each
   mousse and serve immediately.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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