The Very Best Of Emeril


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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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595 596 597 598 599

Quick Jump
1 176 352 527 703