Smoked Palmyra Trout Consommé with Smoked Custard

Smoked Palmyra Trout Consommé with Smoked Custard

prep time

minutes
cook time

minute
servings
6

Ingredients






















Cooking Instructions

1

Mix vegetables, spices, herbs and 2 pounds of smoked Palmyra trout (use skin and all) in a bowl. In a heavy-bottomed sauce pot, whip up the egg whites until very frothy. Add the ingredients from the bowl. Mix well, and while stirring with a wooden spoon, add the warm stock. Place on the stove and bring up to a boil. Do not disturb the raft that will be forming with the egg whites. When mixture starts to just boil around the edges, turn down the heat to let it gently simmer for about 1/2 to 1 hour. When done and clear, slowly ladle just the clear broth through a triple thickness of cheese cloth. Try not to disturb the raft while straining. Place clear broth in a new sauce pan and reduce to 1 to 1 1/2 quart consommé. Season with salt and white pepper and reserve.


For custard:


1

Bring the cream up to a boil with the fish and let steep, covered, for 1/2 hour. Strain into a bowl with the egg and mix. Add seasoning to taste. Place in small non-stick mini-muffin pans that have been sprayed with a release agent and put pans in a water bath (300°F) for approximately 10 minutes until firm.


For vegetable garnish:


1

Place strips of cucumber under warm custard. Top custard with reserved trout. Place other garnish around and ladle soup over.


Ingredients






















Cooking Instructions

1

Mix vegetables, spices, herbs and 2 pounds of smoked Palmyra trout (use skin and all) in a bowl. In a heavy-bottomed sauce pot, whip up the egg whites until very frothy. Add the ingredients from the bowl. Mix well, and while stirring with a wooden spoon, add the warm stock. Place on the stove and bring up to a boil. Do not disturb the raft that will be forming with the egg whites. When mixture starts to just boil around the edges, turn down the heat to let it gently simmer for about 1/2 to 1 hour. When done and clear, slowly ladle just the clear broth through a triple thickness of cheese cloth. Try not to disturb the raft while straining. Place clear broth in a new sauce pan and reduce to 1 to 1 1/2 quart consommé. Season with salt and white pepper and reserve.


For custard:


1

Bring the cream up to a boil with the fish and let steep, covered, for 1/2 hour. Strain into a bowl with the egg and mix. Add seasoning to taste. Place in small non-stick mini-muffin pans that have been sprayed with a release agent and put pans in a water bath (300°F) for approximately 10 minutes until firm.


For vegetable garnish:


1

Place strips of cucumber under warm custard. Top custard with reserved trout. Place other garnish around and ladle soup over.


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Tagged in: Soup

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