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

Ingredients

• 16 fresh smelts or fresh sardines
• Salt and freshly ground black pepper to taste
• ¾ cup Cream of Wheat for dredging smelts
• 3 tablespoons olive oil
• 3 tablespoons minced shallots
• ½ cup finely diced turnips
• 3 large tomatoes (about 1 pound), cored, skinned, seeded and diced (1 3/4 cups)
• Pinch of sugar
• 5 tablespoons red-wine vinegar
• 6 tablespoons port
• 1 tablespoon butter
• 3 cups mesclun or other mixed greens
• ⅓ cup vegetable oil for cooking smelts

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    388 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 54 grams protein; 216 milligrams cholesterol; 510 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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

1 hour