Fish Quenelles with Lobster Sauce 

 | RICARDO

Ingredients

• 3/4 lb (350 g) haddock fillets (or other white fish), cut into cubes
• 3/4 cup (180 ml) 35% cream
• 1 egg
• A pinch ground nutmeg
• Sprigs of fresh chervil, for garnish
• 1 shallot, chopped
• 1 cup (250 ml) crushed lobster carcass
• 1 tablespoon (15 ml) olive oil
• 2 tablespoons (30 ml) white wine
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) flour
• 1 1/4 cups (310 ml) milk
• Salt and white pepper