Pike quenelles in dill sauce

Place a metal mixing bowl in the freezer.

Put the toast in a bowl and pour the double cream over it. Mash with a fork to a smooth consistency and chill.

Grind the fish very finely a food processor. Place it in the chilled metal bowl and stir in the egg white. Season with salt, pepper and nutmeg and mix with the cream. Chill.

Mix the fish stock and the wine and bring to the boil in a wide saucepan. The pan needs to be big enough to hold the quenelles in one single layer. Reduce the heat; the liquid should just simmer, or the quenelles will fall apart.

Using two teaspoons, shape small dumplings and gently lower them into the seafood broth. Cover and simmer for 20 minutes, or until done.

In the meantime, make the sauce. Melt the butter in a small saucepan and sauté the shallot until translucent. Add the wine and simmer for 10 to 15 minutes. When the sauce is slightly reduced, stir in the cream and the dill and reheat but do not cook. Season with salt and pepper.

Remove the quenelles from the seafood broth with a slotted spoon and place them in a warmed shallow serving dish. Pour the sauce over them and serve immediately.