Fish Quenelles in Lobster Sauce.

Directions First make the "Panade" by bringing the milk and butter to a boil. Mix the egg yolks and flour together, then add this to the milk and whisk until it becomes a thick solid. Let this rest while you prepare the fish. Chop your fish flesh up and add to a processor. Blitz with the egg white until well combined, to get a perfectly smooth quenelle this mix needs to be sieved. Add the fish back to the processor and slowly, bit by bit, add the panade to combine it all. Season with salt, pepper and a little nutmeg. Set aside in the fridge and rest for minimum one hour. Take two large spoons and make your quenelles of the fish mousse. Poach these in lightly simmering water, for 6-8mins. They will float on the top and so need turning every 90secs or so. Set your oven to 180°c, place the quenelles in an oven proof bowl, pour over enough sauce to come halfway up. Place in the oven for 10minutes.