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Ingredientes
- 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 c. Egg whites
- 3/4 c. Whipping cream
Direcciones
- PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend till smooth. Add in the egg whites and blend till incorporated. Transfer the mix to a bowl, cover and refrigeratefor 30 min. Stir in the cream till incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 min. To serve, turn the contents of each ramekin out onto a hot plate, spoon some Hollandaise-based sauce over each mousse and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 55 | 37% |
| Total Fat 6.29g | 8% |
| Saturated Fat 3.61g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 752mg | 31% |
| Potassium 340mg | 10% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.62g | 0% |
| Protein 18.62g | 30% |
