500g sand whiting fillets, skin off, bones removed, roughly chopped
2 egg whites
Salt flakes and freshly ground white pepper, to taste
150ml cream
1 teaspoon finely grated lemon rind
1 teaspoon finely chopped dill
Chervil sprigs, to garnish

Sorrel Sauce
50g butter
2 cups coarsely chopped sorrel leaves (see notes)
Salt flakes and freshly ground black pepper, to taste
½ cup chicken stock
⅓ cup cream

Make Sorrel Sauce: melt butter, stir in sorrel, salt and pepper and cook, covered, over a low heat for 5 minutes, stirring occasionally. Add stock, bring to the boil, reduce heat and simmer, uncovered, for a further 5 minutes. Puree with a stick blender or in a food processor, stir in cream and set aside in the saucepan.

Blend whiting, egg whites, salt and pepper in a food processor, until smooth. With the motor running, slowly pour in cream, blending until incorporated. Stir in lemon rind and dill.

Half fill a deep-sided frying pan with water, bring to the boil then reduce heat until water is gently simmering with just a trace of bubbles forming. Use 2 wet dessertspoons to mould mixture into oval-shaped quenelles. Gently place each quenelle into the water as it’s formed. Poach for 4 minutes. Drain on absorbent paper in a warm place.

Meanwhile, reheat Sorrel Sauce over a low heat.

Divide sauce between 4 shallow serving bowls, top each with 3 quenelles and garnish with chervil.