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Fish Mousse
Yield: 6 servings

1/2 lb whitefish fillets
1/2 lb cooked lobster
2 Tbsp finely diced onion
1/2 tsp salt
2 Tbsp brandy
1 Tbsp tomato paste
1/2 cup egg whites
3/4 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
Hollandaise-based sauce over each mousse and serve immediately.

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