Smoked Trout Hash With Choron Sauce Recipes
SMOKED TROUT HASH WITH CHORON SAUCE
Steps:
- In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves. Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes. Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add the egg yolk and water and whisk to combine. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper. Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce. Keep warm until ready to serve.
- Add 6 cups of vegetable oil to a large saucepan and heat to 350 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain. Season with salt and pepper.
- In a large saute pan heat the olive oil. When hot, add the onions and cook until soft, about 3 minutes. Stir in the trout and the garlic and cook, stirring gently, for 1 minute. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Set aside and keep warm.
- Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs. Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate. Season with salt and pepper, to taste.
- To serve, spoon the hash in the center of 4 plates. Lay a poached egg on top of each plate of hash. Drizzle the sauce over each plate. Garnish with chives.
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- Drain in a colander and cut into 2cm slices.Trim and finely slice the spring onions, pick and finely chop the herbs and roughly shred the trout.Heat the oil and butter in a frying pan over a medium heat and sauté the spring onions for 2 to 3 minutes, until softened.
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Recipe Name: Smoked Trout Hash With Choron Sauce: Submitted by: Administrator: Source: Source Description: Ethnicity: Last Modified: 2/24/2014 : Base: Comments: Course: Difficulty: Preparation Time: Number of Servings: 4: Ingredients: 1/2 Cup(s) Chopped, peeled seeded Tomatoes 2 Tablespoon(s) Fresh tarragon Cayenne pepper, to taste 1 Tablespoon(s) Chopped garlic, plus 2 Teaspoon(s) …
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SMOKED TROUT HASH WITH CHORON SAUCE RECIPE
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For the hash: Fry the 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.
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ASTRAY RECIPES: SMOKED TROUT HASH WITH CHORON SAUCE
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 EMERIL LIVE SHOW #EMIA69 CREOLE JAZZ BRUNCH . Similar recipes. Choron sauce; Choron sauce #2
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