Remove skin and bones from fish.
Wash and dry on paper towels.
Cut fish into chunks; put through food grinder using fine blade, twice.
Beat egg whites until they form soft peaks; fold into fish.
Put through grinder again; turn into medium bowl.
In small bowl combine cream, cornstarch, 1 teaspoon salt and the nutmeg; mix well.
Gradually add to fish mixture, beating with electric or rotary beater.
Shape into 1-1/2-inch balls.
Meanwhile in a large skillet, place water (1-1/2- inch depth), 1 teaspoon salt, the bay leaf and lemon; bring to boiling.
Gently drop fish balls, eight at a time, into boil- ing water; simmer, uncovered, 10 minutes or until firm.
Remove with slotted spoon to serving dish.
Keep hot.
Serve with a savory parsley, tomato, or Hollandaise sauce.Makes 6 servings.