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 or
• Flat-leaf parsley, for garnish

In a food processor, process the fish into a very smooth purée. Add the cream, egg, and nutmeg and process until smooth, scraping the bowl a couple of times. Season with salt and pepper. With two tablespoons, shape the fish dumplings with about 45 ml (3 tablespoons) of the mixture for each and drop them in a pan of salted simmering water. Cook, six at a time, for 3 to 4 minutes. Drain and keep warm on a plate.

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