Clean and devein shrimp. Cut fillet of sole into 1 inch pieces. Mix shrimp and sole in a food processor to form a paste. Add the egg whites and heavy cream while mixing continuously. Season with salt and pepper.
Main dish: Flatten pompano fillets with a mallet. Season with salt and pepper. Prepare quenelle forcemeat with the shrimp. Spread forcemeat over half of each pompano fillet and fold other half over. Butter a baking pan and sprinkle with shallots. Arrange fillets on top in one layer. Add wine and fish stock. Arrange mushrooms on top of fish. Bake at 400 F for 20-25 minutes. Transfer fillets onto a serving platter. Reduce cooking liquid by one third. Stir in beurre manie and cream. Reduce to a medium consistency and add lemon juice. Season to taste. Saute tomatoes in butter. Arrange around pompano. Pour sauce over fish and serve hot.