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Smoked Trout Hash With Choron Sauce
1
2
/2 Cup Chopped; peeled, seeded tomatoes
Tablespoon Fresh tarragon
Cayenne pepper; to taste
1
2
3
1
1
1
2
1
2
1
2
Tablespoon Chopped garlic; plus
Teaspoon Chopped garlic
Tablespoon Distilled white vinegar; plus
Teaspoon Distilled white vinegar
Cup Dry red wine
Tablespoon Chopped parsley
Egg yolks
/2 Fresh lemon
Teaspoon Water
Stick Butter; melted and warm
Medium White potatoes; peeled, diced small
Oil; for frying
1
1
8
Tablespoon Olive oil
/2 Cup Minced onions
Ounce Smoked trout; flaked
Salt; to taste
Freshly−ground black pepper; to taste
4
1
Poached eggs
Tablespoon Chopped chives
Preheat the oil. In a saucepan, over medium−high heat, combine the tomatoes,
tarragon and 1 tablespoon garlic. Season the mixture with salt and cayenne.
Stir in 3 tablespoons vinegar and red wine. Bring to a boil. Reduce the heat
to medium and simmer for 20 to 25 minutes, or until the mixture is dark
brown and thick. Remove from the heat and add the parsley. In a stainless
steel bowl, over medium heat, set over a pot of simmering water. Whisk the
egg yolks with the juice of the lemon and water. Season the egg mixture with
salt and cayenne. Whisk until the eggs are pale yellow in color and slightly
thick. Remove the bowl from the pot and whisk in the butter, 1 tablespoon at
a time, until all is incorporated. Fold the tomato mixture into the
hollandaise and set aside. Fry the potatoes until golden brown, about 3 to 4
minutes. Remove from the oil and drain on a paper−lined plate. Season the
potatoes with salt and pepper. In a large saute pan, over medium heat, add
the olive oil. When the oil is hot, add the onions and saute for 2 minutes.
Stir in the garlic and trout. Continue to saute for 1 minute. Stir in the
potatoes and continue to saute for 2 to 3 minutes. Over high heat, bring a
pot of salted water to a boil. Add the vinegar to the water. Carefully lay
the poached eggs in the water and cook for about 30 seconds, just to re−warm
the eggs. Remove the eggs from the water and drain on a paper−lined plate.
Season the eggs with salt and pepper. To assemble, spoon the hash in the
center of four plates. Lay a poached egg on top of each plate of hash.
Drizzle the choron sauce over each plate. Garnish with chives. This recipe
yields 4 servings.
Smoked Trout Hash With Choron Sauce
569
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