Steamed Sole with Smoked Trout Consommé
Published May 9, 2006
Fred R. Conrad/The New York Times
- Total Time
- 2 hours 30 minutes
- Rating
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Ingredients
FOR THE ONION CONFIT
2 ½ Spanish onions, 1 diced, 1 ½ thinly sliced
2 tablespoons sugar
1 tablespoon extra-virgin olive oil
3 sprigs fresh thyme, tied with kitchen string
Kosher salt and freshly ground black pepper
FOR THE CONSOMMÉ
1 8-ounce whole smoked trout
1 leek, trimmed and cleaned
1 small carrot, peeled and sliced
1 stalk celery, sliced
½ fennel bulb, trimmed and sliced
2 garlic cloves, smashed and peeled
2 bay leaves
2 juniper berries
1 teaspoon kosher salt
4 egg whites
1 plum tomato, roughly chopped and crushed
FOR THE SOLE
1 8-ounce sole fillet, cut into 3-inch by 1-inch pieces
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 bunch ramps, trimmed and cleaned
Nutritional analysis per serving
18 grams carbs; 26 milligrams cholesterol; 194 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 554 milligrams sodium; 15 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare confit, purée diced onion and ½ cup water in blender. Strain liquid through a sieve into a bowl.
- Step 2
Put a large sauté pan over high heat until very hot. Sprinkle sugar evenly over pan. As soon as it melts and begins to turn gold, add sliced onions. Reduce heat and stir until onions are golden, about 5 minutes.
- Step 3
Deglaze pan with onion juice and olive oil. Add thyme, salt and pepper. Cut parchment paper to fit pan, making a small hole in the center to let steam escape. Place parchment on top of onions and simmer over medium-low heat until juice evaporates and onions turn amber, about 20 minutes. Discard thyme before serving.
- Step 4
To prepare consommé, remove trout skin and discard. Remove most of the trout meat and reserve for other use; leave some meat on bone.
- Step 5
In a medium pot over medium-high heat, combine leek, carrot, celery, fennel and garlic. Sauté for 3 minutes. Pour in 6 cups water and add bay leaves, juniper berries, salt and trout bones. Bring to bare simmer and cook over low heat for 45 minutes. Strain through a fine mesh sieve. Return broth to pot and simmer over medium heat for 15 minutes. Strain again.
- Step 6
In a small bowl, whisk together egg whites and tomato. Return broth to pot over medium heat. Add egg mixture and bring to a boil, stirring constantly. Immediately reduce heat and simmer for 20 minutes (egg mixture should gradually form a crust on surface of broth). Remove crust with slotted spoon and discard.
- Step 7
Put a coffee filter inside a sieve over a bowl. Strain broth through filter.
- Step 8
To prepare sole, rinse fish and pat dry. Season with salt and pepper. In a pot, bring consommé to a simmer. Set a steamer basket inside pot above consommé. Arrange fish in steamer, cover and steam until fish is opaque and just cooked through, 3 to 5 minutes.
- Step 9
Meanwhile, heat canola oil in a medium pan over medium-high heat. Add ramps and a pinch of salt and pepper and sauté until bulbs are golden, 1 to 2 minutes.
- Step 10
To serve, spoon a little confit in serving bowls. Arrange fish pieces on top. Spoon a little consommé around fish. Garnish with ramps.
Private Notes