| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Brabant potatoes; blanched |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Chopped yellow onions |
| 1 |
ts |
Minced garlic |
| 1 |
lb |
Smoked trout |
|
|
Salt and pepper |
| 2 |
tb |
Butter |
| 8 |
|
Whole eggs |
| 1 |
c |
Choron Sauce; recipe follows, warm |
| 1 |
oz |
Caviar |
|
|
Long chives |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Brunoise red peppers |
| 2 |
tb |
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
CHORON SAUCE
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 <molony@scsn.net> on Mar 05, 1998
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