Halibut Mousse with Lobster Sauce


1 pint heavy cream
1 tablespoon butter
2-1/2 cups soft breadcrumbs
1 teaspoon salt
1 teaspoon celery salt
1 pound fresh halibut put through a grinder or blender
4 egg whites


Scald the cream in the top of a double boiler, add the breadcrumbs, and stir to make a smooth paste. Add the butter, salts and fish, and blend thoroughly. Allow the mixture to cool and carefully fold in the egg whites, stiffly beaten. Pour into a lightly greased mold and place the mold in a large pan with about an inch of water in the bottom. Bake until set, about 1-½ hours, in a 350 degrees F oven. Unmold and serve with lobster sauce. Garnish with parsley or watercress.

Lobster Sauce


Serves 6

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