Crisp Smelts With Confit of Turnips in a Vinegar and Tomato Fondue

1. 1

   To clean the smelts, lay each fish on a cutting board.

2. 2

   Make an incision below the gill, and cut to the bone.

3. 3

   Run the knife along the center bone toward the tail, stopping just before the tail.

4. 4

   Flip the smelt and repeat.

5. 5

   Cut through the center bone just in front of the tail to remove the bones and head, leaving only the two attached fillets and the tail.

6. 6

   Overlap the fillets to form an oval, securing with toothpicks.

7. 7

   Repeat with each of the smelts.

8. 8

   Season the smelts liberally with salt and pepper; then, dredge them well in the Cream of Wheat.

9. 9

   Place 1 tablespoon of the olive oil in a nonstick saucepan over medium heat.

10. 10

    Add 2 tablespoons of the shallots, and cook briefly until wilted.

11. 11

    Add the turnips, and stir.

12. 12

    Add the tomatoes.

13. 13

    Add salt and pepper and the sugar, and stir.

14. 14

    Cook for about 2 minutes, stirring.

15. 15

    Set aside.

16. 16

    To make the sauce, combine 4 tablespoons of the vinegar, the port and the remaining shallots in a saucepan.

17. 17

    Reduce over medium heat to 1/4 cup.

18. 18

    Whisk in the butter.

19. 19

    Remove from the heat, and add salt and pepper to taste.

20. 20

    Toss mesclun in the remaining red-wine vinegar and olive oil.

21. 21

    Place some mesclun on each serving plate.

22. 22

    In a large, nonstick saute pan, heat the vegetable oil over medium-high heat.

23. 23

    Add the smelts to the pan.

24. 24

    Fry for about 1 1/2 minutes a side.

25. 25

    Place two smelts atop the mesclun on each plate.

26. 26

    Garnish with the tomato-turnip mixture.

27. 27

    Drizzle over some port-vinegar sauce, and serve.

* Per serving · 4 servings · Values may vary.