Fish Quenelles in Lobster Cream Sauce | TASTE

Ingredients

• 1 lb pike, sole, or a similar nonflaky white fish
• ½ tsp fine sea salt
• ¼ tsp ground nutmeg
• 2 c cream
• 2 egg whites, lightly beaten
• Sauce Américane, for serving
• 1½ lb lobster or crayfish shells; reserve the meat to serve with the finished dish, or for a next-day lobster roll
• 2 tbsp olive oil
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 white onion, roughly chopped
• 1 tbsp tomato paste
• 2 c white wine
• 2 c fish stock
• 1 c cream