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