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