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1
To prepare confit, puree diced onion and 1/2 cup water in blender.
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2
Strain liquid through a sieve into a bowl.
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3
Put a large saute pan over high heat until very hot.
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4
Sprinkle sugar evenly over pan.
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5
As soon as it melts and begins to turn gold, add sliced onions.
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6
Reduce heat and stir until onions are golden, about 5 minutes.
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7
Deglaze pan with onion juice and olive oil.
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8
Add thyme, salt and pepper.
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9
Cut parchment paper to fit pan, making a small hole in the center to let steam escape.
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10
Place parchment on top of onions and simmer over medium-low heat until juice evaporates and onions turn amber, about 20 minutes.
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11
Discard thyme before serving.
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12
To prepare consomme, remove trout skin and discard.
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13
Remove most of the trout meat and reserve for other use; leave some meat on bone.
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14
In a medium pot over medium-high heat, combine leek, carrot, celery, fennel and garlic.
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15
Saute for 3 minutes.
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16
Pour in 6 cups water and add bay leaves, juniper berries, salt and trout bones.
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17
Bring to bare simmer and cook over low heat for 45 minutes.
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18
Strain through a fine mesh sieve.
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19
Return broth to pot and simmer over medium heat for 15 minutes.
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20
Strain again.
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21
In a small bowl, whisk together egg whites and tomato.
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22
Return broth to pot over medium heat.
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23
Add egg mixture and bring to a boil, stirring constantly.
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24
Immediately reduce heat and simmer for 20 minutes (egg mixture should gradually form a crust on surface of broth).
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25
Remove crust with slotted spoon and discard.
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26
Put a coffee filter inside a sieve over a bowl.
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27
Strain broth through filter.
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28
To prepare sole, rinse fish and pat dry.
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29
Season with salt and pepper.
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30
In a pot, bring consomme to a simmer.
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31
Set a steamer basket inside pot above consomme.
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32
Arrange fish in steamer, cover and steam until fish is opaque and just cooked through, 3 to 5 minutes.
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33
Meanwhile, heat canola oil in a medium pan over medium-high heat.
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34
Add ramps and a pinch of salt and pepper and saute until bulbs are golden, 1 to 2 minutes.
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35
To serve, spoon a little confit in serving bowls.
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36
Arrange fish pieces on top.
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37
Spoon a little consomme around fish.
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38
Garnish with ramps.
