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1
To clean the smelts, lay each fish on a cutting board.
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2
Make an incision below the gill, and cut to the bone.
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3
Run the knife along the center bone toward the tail, stopping just before the tail.
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4
Flip the smelt and repeat.
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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.
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6
Overlap the fillets to form an oval, securing with toothpicks.
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7
Repeat with each of the smelts.
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8
Season the smelts liberally with salt and pepper; then, dredge them well in the Cream of Wheat.
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9
Place 1 tablespoon of the olive oil in a nonstick saucepan over medium heat.
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10
Add 2 tablespoons of the shallots, and cook briefly until wilted.
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11
Add the turnips, and stir.
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12
Add the tomatoes.
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13
Add salt and pepper and the sugar, and stir.
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14
Cook for about 2 minutes, stirring.
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15
Set aside.
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16
To make the sauce, combine 4 tablespoons of the vinegar, the port and the remaining shallots in a saucepan.
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17
Reduce over medium heat to 1/4 cup.
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18
Whisk in the butter.
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19
Remove from the heat, and add salt and pepper to taste.
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20
Toss mesclun in the remaining red-wine vinegar and olive oil.
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21
Place some mesclun on each serving plate.
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22
In a large, nonstick saute pan, heat the vegetable oil over medium-high heat.
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23
Add the smelts to the pan.
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24
Fry for about 1 1/2 minutes a side.
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25
Place two smelts atop the mesclun on each plate.
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26
Garnish with the tomato-turnip mixture.
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27
Drizzle over some port-vinegar sauce, and serve.
