Carefully debone fish fillet and finely chop or mince in food processor. Place in the freezer until the mass begins to freeze. Gradually stir the egg (or egg white) and cream into the cold mass and process in a food processor until a homogeneous farce is obtained, possibly passing it through a fine hair sieve. Season with salt, possibly a dash of vermouth and chopped herbs to taste. Chill the mixture again. Then stir well and, depending on further use, form into dumplings with one or two tablespoons and let steep in boiling water or use as a farce for stuffing or similar.