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Name: Smoked Trout Hash with Choron Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Cayenne pepper; to taste; 1 c Dry Red Wine; 3 tb Distilled white vinegar;; 1 tb Chopped parsley; Black Pepper freshly ground; 1/2 c Chopped; peeled, seeded; 2 ts Water; 2 md White potatoes; peeled,; Oil; for frying; 1 Stick Butter; melted and; 4 Poached eggs; 2 ts Garlic chopped; 1 tb Chives Chopped; 2 tb Fresh tarragon; 1 tb Chopped garlic; plus; 2 Egg yolks; Salt to taste; 1 ts Distilled white vinegar; 1/2 Fresh lemon; 1 tb olive oil; 1/2 c Minced onions; 8 oz Smoked trout; flaked

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INGREDIENTS

Cayenne pepper; to taste
1 c Dry Red Wine
3 tb Distilled white vinegar;
1 tb Chopped parsley
Black Pepper ; freshly ground
1/2 c Chopped; peeled, seeded
2 ts Water
2 md White potatoes; peeled,
Oil; for frying
1 Stick Butter; melted and
4 Poached eggs
2 ts Garlic ; chopped
1 tb Chives ; Chopped
2 tb Fresh tarragon
1 tb Chopped garlic; plus
2 Egg yolks
Salt ; to taste
1 ts Distilled white vinegar
1/2 Fresh lemon
1 tb olive oil
1/2 c Minced onions
8 oz Smoked trout; flaked

Servings

INSTRUCTIONS

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. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-16-1998 Recipe by: Emeril Lagasse

NOTES

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Smoked Trout Hash with Choron Sauce

Cayenne pepper; to taste
1 c Dry Red Wine
3 tb Distilled white vinegar;
1 tb Chopped parsley
 Black Pepper freshly ground
1/2 c Chopped; peeled, seeded
2 ts Water
2 md White potatoes; peeled,
 Oil; for frying
1 Stick Butter; melted and
4 Poached eggs
2 ts Garlic chopped
1 tb Chives Chopped
2 tb Fresh tarragon
1 tb Chopped garlic; plus
2 Egg yolks
 Salt to taste
1 ts Distilled white vinegar
1/2 Fresh lemon
1 tb olive oil
1/2 c Minced onions
8 oz Smoked trout; flaked

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.    Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -  (Show # EM-1A69 broadcast 12-05-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    01-16-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (265g)
Recipe Makes: 4 servings

Calories: 384
Calories from Fat: 216 (56%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 3.7g
Cholesterol 1050.1mg		323 %
Sodium 185.8mg		6 %
Potassium 425.8mg		11 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 12.7g
Protein 18.4g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 384

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