Fish Consommé:
2 quarts fish stock 
1 bunch pot herbs  (Parsley , Thyme, Bay Leaf , and Leek) 
5 egg whites 
1 1/2 lbs. Fluke or other white fish 
6 oz. sliced mushrooms 
1 small onion - sliced into quarters 
1/2 cup carrot - medium chopped 
1/2 cup celery - medium chopped 
Kosher salt to taste 
Juice from half a lemon 
4 tbsp. white wine 
White peppercorn to taste 
Lemon grass to garnish - peeled and thinly sliced 

Dumplings: 
1/2 lb. shrimp (peeled, defined & rinsed) 
1/2 lb. ground Fluke boneless and skinless
2 - 3 tbsp. fresh cilantro - leaves picked from stem 
1 egg 
1 cup heavy cream 
2 cups salted boiling water 

Consommé preparation: 
Grind fluke, mushroom, onion, celery, carrot and egg white in food processor about 45 seconds. Put these ingredients with fish stock in an 8 quart Stock Pot and bring to boil. Add peppercorn, white wine, lemon, kosher salt, and herbs to pot. Bring to gentle boil. (There should be bubbles in center of pot.) All ingredients should move towards the perimeter of pot and form a raft on top of consommé. (Tip: If ingredients sink turn up heat.) 

Cook about 1 - 1 1/2 hours until well rounded flavor is achieved. Strain consommé and discard solids. Serve hot with seafood dumplings and garnish with cilantro and lemon grass. 

Dumpling preparation: 
Puree shrimp, fish, egg and cream with 2 tablespoons cilantro in mixer until smooth. Make Quenelle dumplings with 1-tablespoon mixture by rotating mixture between 2 tablespoons until 3-sided oval dumplings are created. Poach in salted boiling water or fish stock (not consommé) for 7 - 8 minutes and serve with consommé. 

Yields 8 servings - approximately 2 net carbs per serving 

(Note: only using ingredients in consommé for flavor)