Quenelles with Watercress Sauce

Quenelles

• 375 g white fish fillets, skinless, cut in pieces
• 1 tsp fine sea salt
• ¼ tsp ground white pepper
• ½ tsp ground nutmeg
• 100 g unsalted butter, diced

Panade

• 30 g unsalted butter, diced
• 100 g milk
• 50 g plain flour
• 1 medium egg
• 1 egg yolk, from medium egg
• 2 egg whites, from medium eggs
• 600 g water

Sauce

• 1 Tbsp cornflour
• 100 g single cream
• 2 shallots, halved
• 30 g unsalted butter, diced
• 150 g watercress, plus extra for garnish
• 200 g water
• 100 g natural yoghurt
• 1 Tbsp chicken stock paste
• ½ lemon, juice only
• ground black pepper, to taste