|Skinless boneless white fish fillets||1 Pound|
|Shrimp||1⁄4 Pound, peeled|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chicken soup stock/Chicken bouillon||2 Quart|
Grind the fish and shrimp to a fine paste in a food processor.
Scrape down the sides so that no lumps remain.
Add the egg whites, cream, salt, and pepper, and process until light and fluffy.
Bring the chicken broth or bouillon to a simmer in a deep frying pan with a lid.
Using a large kitchen spoon, form 1/12 of the batter into an oval pillow.
With a rubber spatula, gently scrape off the formed quenelle and slide it into the broth.
Cover and poach lightly for 8 to 10 minutes.