Smoked Palmyra Trout Consommé With Smoked Custard

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Wisconsin Cheese


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3 pounds smoked Palmyra trout (2 pounds for consommé, 1/2 pound for garnish, 1/2 pound for custard)

1 small carrot, peeled and cut thin on an angle

1 small leek, washed and cut thin on an angle

2 onion, sliced thin and peeled

3 medium plum tomatoes, diced

6 egg whites

2 quarts fish stock (hot, 170° F)

1 bay leaf

1 sprig of thyme

10 crushed peppercorns

10 parsley stems

Dill fronds for garnish


1/2 cup heavy cream

1 small egg, beaten lightly

1/2 pound smoked fish and skin

Salt, pepper and nutmeg to taste

Vegetable Garnish:

1 bunch pea shoots

1 bunch watercress

1 seedless cucumber, the outside cut with pea vegetable cutter, the inside cut on a mandolin in thin strips

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