Go Back   Cigar Weekly Community Forums and Discussion Groups > Community Centers > Mr. Creosote's Diner

Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old 05-24-2013, 06:08 AM   #20
BigO
Publisher/Owner
El Chefé
BBQ Guru
Herf God
 
BigO's Avatar
 
Join Date: Oct 2001
Location: Atlanta.
Posts: 55,714
Quote:
Originally Posted by flipflop View Post
Got the recipe from Emeril.

Smoked Trout Hash with Choron Sauce

1/3 cup white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon black peppercorns
2 tablespoons tarragon leaves, plus 1 tablespoon chopped
1 egg yolk
2 teaspoons warm water
1 cup clarified butter
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon ground white pepper, plus more for seasoning
Pinch cayenne pepper
1/3 cup tomato puree
1/4 cup tomato concasse
6 cups vegetable oil, for frying
2 medium white potatoes, peeled and small diced
1 tablespoon olive oil
1/2 cup finely chopped onions
8 ounces smoked trout, flaked
1 teaspoon garlic
1 teaspoon distilled white vinegar
4 poached eggs
1 tablespoon chopped chives
In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves. Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes. Remove from the heat and strain through a fine mesh sieve into a heatproof bowl. Add the egg yolk and water and whisk to combine. Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes. Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate. Return the bowl to the heat, whisk again, and when the egg starts to thicken again, continue to add more of the butter to the egg. Remove from the heat periodically to cool the bowl, and return it once cooled slightly. Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated. Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper. Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce. Keep warm until ready to serve.
Add 6 cups of vegetable oil to a large saucepan and heat to 350 degrees F. Fry the potatoes until golden brown, 3 to 4 minutes. Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain. Season with salt and pepper.
In a large saute pan heat the olive oil. When hot, add the onions and cook until soft, about 3 minutes. Stir in the trout and the garlic and cook, stirring gently, for 1 minute. Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes. Set aside and keep warm.
Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar. Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs. Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate. Season with salt and pepper, to taste.
To serve, spoon the hash in the center of 4 plates. Lay a poached egg on top of each plate of hash. Drizzle the sauce over each plate. Garnish with chives.
Not to mention the 911 call to your cardiologist. Jeebus tapdancing crackers, that isn't hash as much as it's eggs-fucking-Benedict (not that it isn't tasty, I'm sure)!
__________________
Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough

Free speech is free speech is free speech. There is no qualifier.

If you aren't outraged, you aren't paying attention.

Never attribute malice to that what can be explained as stupidity.

Unborn lives matter too.

BigO is offline   Reply With Quote
 

Bookmarks
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -8. The time now is 03:27 PM.