Smoked Trout Hash with Fried Eggs

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Smoked Trout Hash with Fried Eggs Ingredients

2 c Brabant potatoes; blanched	2 tb Chopped chives
2 tb Olive oil	2 tb Brunoise red peppers
1/2 c Chopped yellow onions	2 tb Brunoise yellow peppers
1 ts Minced garlic	CHORON SAUCE
1 lb Smoked trout	1 Shallot; minced
Salt and pepper	4 oz White wine vinegar
2 tb Butter	4 oz White wine
8 Whole eggs	1 oz Tomato puree
1 c Choron Sauce; recipe	4 Egg yolks
1 oz Caviar	1 c Melted unsalted butter
Long chives

Instructions for Smoked Trout Hash with Fried Eggs

ESSENCE OF EMERIL SHOW #EE2320 Preheat the fryer. For the hash: Fry the brabant potatoes, for 2 to 3 minutes or until golden brown. Remove from fryer and season with Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the onions for 1 minute. Add the garlic and continue sauteing for 1 minute. Add the fried potatoes and saute for 1 minute. Flake in the trout and continue sauteing for 2 minutes. Season with salt and pepper. For the fried eggs: In a saute pan, heat the butter. Crack each egg into the hot saute pan and season with salt and pepper. Fry the eggs for 2 to 3 minutes or until the yolk has almost set. Spoon the hash in the center of the platter. Lay the fried eggs directly on top of the hash. Drizzle the Choron sauce over the eggs. Garnish with the caviar, long chives, chopped chives and peppers. Yield: 4 servings Choron Sauce: Combine shallots, vinegar, and wine and reduce by 1/4. Add tomato puree and reduce by 1/2. Pour into a bowl and whisk in the egg yolks. Place over simmering water and whisk until light, airy and ribbony. Slowly whisk in melted butter. Season with salt and pepper. Posted to recipelu-digest by molony on Mar 05, 1998

Main Ingredient: EggsCuisine: Uncategorized

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