Basic fish mousse recipe

Basic Fish Mousse recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This basic fish mousse recipe is a versatile and easy-to-make dish that can elevate any seafood meal. With just a few simple ingredients, you can create a light and airy mousse that is perfect for spreading on toast or filling in pastries. The delicate flavors of the fish are enhanced by the creamy texture, making it a delightful appetizer or main course option. Whether you're a seafood lover or looking to impress your guests with a fancy yet effortless dish, this recipe is a must-try.

Keywords: fish mousse, seafood, versatile, easy-to-make, creamy.

Basic fish mousse recipe details

Basic fish mousse recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

500 g	Whitefish fillet
500 g	lobster, cooked
1 small	onion(s), finely diced
2 tbsp	brandy
10 g	tomato paste
2	egg white(s)
200 ml	cream, whipping
	sauce Hollondaise for garnish, optional

Instructions

Preheat oven to 350°F/180°C

Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor or mixer and blend until smooth. Add the egg whites and blend until everything is mixed well together.

Put the mixture into a bowl, cover and chill for 30 minutes.

Stir in the cream until well blended.

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.

Preparation time:
ca. 45 min
Grade of difficulty:
easy
Calories per portion:
n/a