Smoked Trout Hash With Choron Sauce
Ingredients
- 0.5 cup chopped peeled seeded tomatoes
- 2 tbsp fresh tarragon
- 0.3 tsp cayenne pepper, to taste
- 1 0.5 tbsp chopped garlic, divided
- 3 tbsp distilled white vinegar, plus 1 tsp, divided
- 1 cup dry red wine
- 1 tbsp fresh parsley, chopped
- 2 egg yolks
- 0.5 fresh lemon, juiced
- 2 tsp water
- 1 stick unsalted butter, melted and warm
- 2 medium white potatoes, peeled and small-diced
- 2 cup oil, for frying
- 1 tbsp olive oil
- 0.5 cup minced yellow onions
- 8 oz smoked trout, flaked
- 4 poached eggs
- 1 tbsp fresh chives, chopped
Instructions
- 1
Make the Choron sauce: In a saucepan over medium-high, combine the tomatoes, tarragon, and 1 tablespoon garlic. Season with salt and cayenne. Stir in 3 tablespoons vinegar and the red wine. Simmer for 20 to 25 minutes until dark brown and thick. Stir in parsley and set aside.
- 2
In a stainless bowl over simmering water, whisk the egg yolks with the lemon juice and water; season. Whisk until pale yellow and slightly thickened. Remove from heat and whisk in the warm melted butter a tablespoon at a time. Fold the tomato mixture into the hollandaise.
- 3
Fry the potato dice in hot oil until golden-brown, about 3 to 4 minutes. Drain and season. In a large sauté pan, heat the olive oil; sauté the onions for 2 minutes. Add the remaining garlic and smoked trout; sauté 1 minute. Stir in the potatoes; cook 2 to 3 more minutes.
- 4
Warm the poached eggs in simmering salted water with 1 teaspoon vinegar for 30 seconds. Drain.
- 5
Spoon the hash in the center of each plate. Top with a poached egg. Drizzle the Choron sauce over each plate. Garnish with chives.