Fish Quenelles, Gratinated: Fish Mousse

• 500 g boned and skinless, firm-fleshed fish (lemon sole, whiting, monkfish, coley, turbot or pike), reserving the bones for stock
• a larg

Cut the fish into small pieces and purée in a food processor for 30 seconds. If you want a finer, silkier result, press through a sieve using the back of a ladle (hard work!). Scrape into a large bowl and mix together with the mace, salt, and choux paste. Refrigerate for half an hour and beat in the cream. Test the mix for consistency and seasoning by dropping a blob from a wetted spoon into sa