Ingredients
- 2 cups baking potatoes, like russets, cut into thick 3/4-inch discs
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onions
- 1 teaspoon minced garlic
- 1 pound smoked trout
- Salt and pepper
- 2 tablespoons butter
- 8 whole eggs
- 1 cup Choron Sauce, recipe follows, warm
- 1 ounce caviar
- Long chives
- 2 tablespoons chopped chives
- 2 tablespoons brunoised red peppers
- 2 tablespoons brunoised yellow peppers
Directions
Preheat the fryer.
For the hash: Fry the 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.
Choron Sauce:
- 1 shallot, minced
- 4 ounces white wine vinegar
- 4 ounces white wine
- 1 ounce tomato puree
- 4 egg yolks
- 1 cup melted unsalted butter
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.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
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