Fish Quenelles with Herbs

• 2 to 3 pounds fish heads, bones, and skin
• 1 onion, peeled and quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 bay leaf
• 10 peppercorns
• Salt and black pepper to taste
• Stalks from a bunch of dill or chervil
• 1 1/2 pounds assorted white fish fillets, carefully picked over for bones, rinsed, and patted dry
• 1 cup snipped fresh dill leaves or minced chervil
• 2 egg whites
• 1 teaspoon fresh lemon juice
• 1 1/2 cups heavy cream
• 4 tablespoons (1/2 stick) butter, cut into bits

1. Combine the first 8 ingredients with water to cover in a pot and bring to a boil.
2. Turn the heat to low and simmer for 30 minutes while you prepare the fish.
3. Combine the fish fillets and 1/2 cup of the dill in a food processor and pulse until the fish is chopped and blended.
4. Add the egg whites and process until just blended, no longer.
5. Add the lemon juice, 1 cup of the cream, and a bit of salt and pepper and, again, process briefly, until the mixture is combined and smooth, but no longer.
6. When the stock is done, strain it into a clean pot and bring it to a simmer.
7. Use 2 tablespoons or your hands to form 8 to 16 ovals of the fish mixture, depending on size.
8. Place them in the pot and simmer for 5 minutes.
9. Turn them and simmer for 5 minutes more.
10. Remove the quenelles with a slotted spoon and drain on paper towels.
11. Place on warmed plates and cover with foil.
12. Boil the stock until it is reduced to about 1 cup.
13. Reduce the heat to low and stir in the butter a bit at a time.
14. When the sauce thickens, add the remaining cream and 1/4 cup of the remaining dill.
15. Stir and heat through, but do not boil.
16. Serve the quenelles hot, with the sauce, garnished with the remaining dill.

fish, onion, carrots, celery stalks, bay leaf, peppercorns, salt, dill, assorted white fish, dill, egg whites, lemon juice, heavy cream, butter

Taken from www.epicurious.com/recipes/food/views/fish-quenelles-with-herbs-385676 (may not work)