FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Smoked Palmyra Trout Consommé With Smoked Custard

Comments

Add a comment

Ingredients

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

Custard:

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

You might also like

Smoked Haddock And Cockle Consommé
The British Larder
Beet Consommé
Epicurious
Mushroom Consomme With Morels And Pastry "Hats"
Epicurious
Scallops With Tomato Relish And Green Tomato Co...
Bon Appetit
Miso-Ginger Consommé
Bon Appetit
Berry Consomme With Lemon Champagne Sorbet
Sunday Suppers
Pan-Fried Halibut, Compressed Cucumber, Crab An...
Great British Chefs
Miso-Ginger Consommé
Epicurious
Barely Cooked Salmon With Parmesan Polenta And...
Epicurious
Beef Stew With Mushrooms
The Pioneer Woman