Poached Fish Dumplings

Chop the fish fillet very small, place in a bowl, cover with wrap and let freeze for about 30 minutes. Then season with salt and place in a bowl of ice water. Pour in approximately 50 ml (approximately 1/4 cup) of cold cream, add the egg whites and mix well with a spatula or a wooden spoon. Puree the mixture in a small blender. If the mixture is too coarse, press with a dough scraper through a fine sieve (or with a spoon through a round sieve). Place again in the bowl in an ice water bath and stir in an additional 100 ml (approximately 1/2 cup) cream (preferably with the spatula) and stir until mixture is smooth. Whip the remaining cream with an electric mixer until soft peaks form and fold into the mixture. Season with salt, pepper and nutmeg.

Bring the fish stock to just below a boil. Using two tablespoons, shape the mixture into ovals and slide into the stock. Dip the spoons in cold water each time before shaping. Poach 5-10 minutes.