Smoked Trout Hash With Fried Eggs

Revival is just the life of the Lord Jesus poured into human hearts. Jesus is always victorious. In heaven they are praising Him all the time for His victory. Whatever may be our experience of failure and barren-ness, He is never defeated. His power is boundless. And we, on our part, have only to get into a right relationship with Him, and we shall see His power being demonstrated in our hearts and lives and service, and victorious life will fill us and overflow through us to others. And that is Revival in its essence.

Roy Hession

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

2	c	Brabant potatoes, blanched
2	T	Olive oil
1/2	c	Chopped yellow onions
1	t	Minced garlic
1	lb	Smoked trout
		Salt and pepper
2	T	Butter
8		Whole eggs
1	c	Choron Sauce, recipe
		follows warm
1	oz	Caviar
		Long chives
2	T	Chopped chives
2	T	Brunoise red peppers
2	T	Brunoise yellow peppers
1		Shallot, minced
4	oz	White wine vinegar
4	oz	White wine
1	oz	Tomato puree
4		Egg yolks
1	c	Melted unsalted butter

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2320  Preheat the fryer. For the hash: Fry
the brabant 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. For the fried eggs: In a saute
pan, heat the butter.  Crack each egg into the hot saute pan and season
with salt and  pepper. Fry the eggs for 2 to 3 minutes or until the
yolk has almost  set. Spoon the hash in the center of the platter. Lay
the fried eggs  directly on top of the hash. Drizzle the Choron sauce
over the eggs.  Garnish with the caviar, long chives, chopped chives
and peppers.  Yield: 4 servings  Choron Sauce: 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.  Posted to recipelu-digest by
molony <[email protected]> on Mar 05, 1998

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3395 Calories From Fat: 2646 Total Fat: 300.1g Cholesterol: 2924.2mg Sodium: 1154.7mg Potassium: 2411.7mg Carbohydrates: 88.7g Fiber: 1.4g Sugar: 4g Protein: 81.1g