| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Emlive06 |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped; peeled, seeded tomatoes |
| 2 |
tb |
Fresh tarragon |
|
|
Cayenne pepper; to taste |
| 1 |
tb |
Chopped garlic; plus |
| 2 |
ts |
Chopped garlic |
| 3 |
tb |
Distilled white vinegar; plus |
| 1 |
ts |
Distilled white vinegar |
| 1 |
c |
Dry red wine |
| 1 |
tb |
Chopped parsley |
| 2 |
|
Egg yolks |
| 1/2 |
|
Fresh lemon |
| 2 |
ts |
Water |
| 1 |
|
Stick Butter; melted and warm |
| 2 |
md |
White potatoes; peeled, diced small |
|
|
Oil; for frying |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Minced onions |
| 8 |
oz |
Smoked trout; flaked |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 4 |
|
Poached eggs |
| 1 |
tb |
Chopped chives |
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
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