Smoked trout hash with fried eggs
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2.00 | cup | brabant potatoes; blanched |
1 | emeril's essence; see * note | |
2.00 | tablespoon | olive oil |
½ | cup | chopped yellow onions |
1.00 | teaspoon | minced garlic |
1.00 | pounds | smoked trout |
1 | salt; to taste | |
1 | freshly-ground black pepper; to taste | |
2.00 | tablespoon | butter |
8.00 | whole eggs | |
1.00 | cup | choron sauce; warm - see * note |
1.00 | ounce | caviar |
1 | chives; long | |
2.00 | tablespoon | chopped chives |
2.00 | tablespoon | brunoise red peppers |
2.00 | tablespoon | brunoise yellow peppers |
Directions
* Note: See the "Emeril's Essence Information" and "Choron Sauce" recipes which are included in this collection.
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 Emeril's 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2320 broadcast 04-15-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-22-1997
Recipe by: Emeril Lagasse
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