Smoked Trout Hash With Choron Sauce
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Smoked Trout Hash With Choron Sauce
  Smoked    Trout    Sauces  
Last updated 6/12/2012 1:00:02 AM. Recipe ID 23058. Report a problem with this recipe.
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      Title: Smoked trout hash with choron sauce
 Categories: E.
      Yield: 4 Servings
    1/2 c  Chopped, peeled, and seeded
      2 tb Fresh tarragon
      1 tb Plus 2 teaspoons chopped
      3 tb Plus 1 teaspoon distilled
           White vinegar
      1 c  Dry red wine
      1 tb Chopped parsley
      2    Egg yolks
    1/2 x  Fresh lemon
      2 ts Water
      1    Stick butter, melted and
      2 md White potatoes, peeled and
        sm Diced
           Oil for frying
      1 tb Olive oil
    1/2 c  Minced onions
      8 oz Smoked trout, flaked
           Salt and pepper
      4    Poached eggs
      1 tb 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, 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.
  Yield: 4 servings

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Recipe ID 23058 (Apr 03, 2005)

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