Omble Chevalier Fumé Maison, Sauce Soubise Aux Oignons Blancs Recipe

Prepare and brine

Rinse the omble under cold water and pat dry thoroughly with paper towels. Mix the coarse sea salt, sugar and ground black pepper. Rub the salt mixture evenly all over the inside cavity and the exterior of the fish. Place lemon slices and half the dill inside the cavity. Lay fish on a rimmed tray, cover loosely and refrigerate 2–3 hours to cure (for a 1 kg fish).

Rinse and dry

After curing, rinse the fish thoroughly under cold water to remove excess salt and sugar. Pat dry with paper towels. Place on a wire rack and refrigerate uncovered for 1–2 hours (or longer if possible) to form a tacky pellicle — this helps smoke adhere and develop flavor.

Cold smoking (or gentle hot smoking)

If you have a cold smoker: preheat smoker to 20–30°C (68–86°F). If using a stovetop or small smoker for gentle hot smoking: aim for 50–60°C (122–140°F) internal target so the fish finishes slightly cooked and smoky. Drain soaked wood chips and load according to your smoker's instructions. Brush fish lightly with neutral oil to help prevent sticking. Smoke the fish for 1.5–3 hours depending on desired intensity (1.5–2 hours for light smoke; up to 3 hours for more pronounced smoky flavor), monitoring internal temperature if hot smoking. Remove when smoky and flesh flakes lightly but still moist. Let rest 10 minutes.

Flake or portion

Let the smoked fish cool slightly. Remove skin if desired and flake into large pieces with a fork or fillet into portions. Reserve any juices for the sauce if present.

Sweat the onions

Melt butter with the oil in a wide sauté pan over medium-low heat. Add the thinly sliced white onions and the bay leaf. Cook gently, stirring occasionally, until the onions are soft, translucent and sweet but not browned — about 20–30 minutes. Lower heat if they begin to color.

Deglaze and reduce

Increase heat to medium and add the dry white wine to deglaze the pan, scraping up any fond. Let the wine reduce by about half (2–3 minutes). Add the stock and continue to simmer until the onions are completely soft and the liquid has reduced to a silky consistency — about 8–10 minutes.

Blend silky

Remove the bay leaf. Transfer the onion mixture to a blender or use an immersion blender and puree until very smooth. Return the puree to the pan over low heat.

Finish with cream and season

Stir in the heavy cream and warm gently without boiling. Add freshly grated nutmeg, salt and white pepper. Taste and adjust seasoning. If the sauce needs slight thickening, mix the cornstarch with the cold water to form a slurry and whisk into the warm sauce a little at a time until the desired thickness is reached (the sauce should coat the back of a spoon). Keep warm on the lowest heat setting, stirring occasionally.

Assemble

Place a spoonful of warm sauce soubise on each serving plate. Arrange flaked or portioned smoked omble chevalier over the sauce. Sprinkle finely snipped chives and scatter a few microgreens or watercress if using. Serve with lemon wedges on the side.

Serving suggestion

For a complete plate, serve with boiled new potatoes brushed with butter or a simple buttered barley risotto. Pair with a crisp, unoaked white wine or a light sparkling wine.