Smoked Trout Hash with Choron Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
1/2 cup chopped, peeled, and seeded tomatoes |
2 tablespoons fresh tarragon |
cayenne |
1 tablespoon plus 2 teaspoons chopped garlic |
3 tablespoons plus 1 teaspoon distilled white vinegar |
1 cup dry red wine |
1 tablespoon chopped parsley |
2 egg yolks |
1/2 of fresh lemon |
2 teaspoons water |
1 stick butter, melted and warm |
2 medium white potatoes, peeled and small diced |
oil for frying |
1 tablespoon olive oil |
1/2 cup minced onions |
8 ounces smoked trout, flaked |
salt and pepper |
4 poached eggs |
1 tablespoon chopped chives |
1 shallot, minced |
4 ounces white wine vinegar |
4 ounces white wine |
1 ounce tomato puree |
4 egg yolks |
1 cup melted unsalted butter |
Directions:
1. 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. Set a stainless steel bowl 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.
2. Choron Sauce:
3. 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.
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