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Recipe by: noelyse
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See below ingredients and instructions of the recipe
1/2 lb Whitefish fillets
1/2 lb Cooked lobster
2 tb Finely diced onion
1/2 ts Salt
2 tb Brandy
1 tb Tomato paste
1/2 c Egg whites
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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