Clean and wash the cauliflower and divide it into very small florets. Cook in 1/2 litre boiling salted water for about 12 minutes. In the meantime wash and chop the chervil. Dice fish finely. Season with salt and lemon juice.
Add chervil and puree. Stir in egg white. Cut off 16 dumplings with 2 teaspoons. Leave to stand in lightly boiling salt water for 3-5 minutes. Puree the cauliflower in the cooking water, except for a few florets. Knead fat and flour to a dumpling, stir into the soup and bring to the boil. Whisk cream and egg yolk and refine the soup with it. Season to taste with salt, pepper and lemon juice. Warm up the dumplings and cauliflower florets in it.
Puree the cauliflower in the cooking water, except for a few florets. Knead fat and flour to a dumpling, stir into the soup and bring to the boil. Whisk cream and egg yolk and refine the soup with it. Season to taste with salt, pepper and lemon juice. Warm up the dumplings and cauliflower florets in it. Serve garnished with lemon and chervil