Quenelles

Using a mortar and pestle, pound the fish to a smooth puree. Season with pepper and add the egg white, pounding until completely incorporated. Alternately, do this step in a food processor. Rub the puree a little at a time through a fine-meshed sieve. Pack into a bowl, pressing saran wrap against the surface of the puree. Put bowl in larger bowl containing ice and refrigerate at least one hour. Remove bowls from refrigerator. Using a wooden spoon (*not* metal), work a little of the cream into the mixture. Return bowls to the refrigerator. Continue beating in small quantities of cream, refrigerating 15 minutes after each addition. When half the cream has been incorporated, beat vigorously, and season with salt. Refrigerate for 15 minutes. Whip remaining cream to soft peaks, and incorporate into the mixture. Refrigerate until ready to use. Set the bowl into another bowl of ice. Dip two spoons into hot water. Scoop up some of the mixture with one spoon and shape it into an egg shape with the other. Push each quenelle into a buttered saute pan; do not crowd them. Gently pour in enough steaming hot water into pan to cover the quenelles. Simmer, covered, for 10 to 15 minutes until they float. Remove and drain. Arrange in an ovenproof casserole. Cover with a veloute sauce. Sprinkle with cheese and bake in a 400F oven 15 to 20 minutes. Serve immediately. Veloute sauce 2 cups fish stock 2 tbsp butter 2 tbsp flour Melt butter over low heat. Stir in flour and cook, stirring, 2 to 3 minutes. Pour stock into pan, whisking constantly. Increase heat and continue to whisk until mixture comes to a boil. Reduce heat and simmer for about 40 minutes, stirring occasionally.