SMOKED TROUT WITH LEMON-CHIVE SAUCE
Provided by Celia Barbour
Categories appetizer
Time 20m
Yield 10 to 12 hors d'oeuvre servings
Number Of Ingredients 9
Steps:
- Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
- In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
- Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
SMOKED TROUT HASH WITH CHORON SAUCE
Steps:
- 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.
MONTREAL SMOKED MEAT HASH WITH CHILE SAUCE
Steps:
- For the hash: Heat the olive oil in a frying pan over medium-high heat. Add the garlic, onions and peppers and cook until the onions are translucent, about 3 minutes. Turn down the heat to medium, and add the potatoes and cook until browned, 15 to 20 minutes. Add the smoked meat to the hash and season with sea salt.
- For the eggs: Heat a nonstick frying pan over medium heat. Add some olive oil. Crack the eggs into a bowl, and then slide them one at a time into the frying pan, being careful not to break the yolks. Sprinkle with salt and black pepper, and then reduce the heat to medium low, and cook until the whites have set, 2 to 3 minutes.
- For the sauce: Combine the vinegar, ginger, oil, chipotle powder, cherry peppers, tomatoes, garlic, scallions, red peppers and some salt and black pepper in a food processor and mix until blended, about 2 minutes.
- Divide the hash among 4 plates and top each with an egg. Spoon chile sauce over the eggs and hash.
IDAHO RAINBOW TROUT AND PRAWN NAPOLEON WITH LEMON-SHALLOT BEURRE BLANC SAUCE
Steps:
- Preheat oven to 250 degrees F.
- Season trout fillets and prawns with salt, garlic, and lemon pepper. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat and then place trout fillets, skin-side down. Saute fish for 1 minute, turn, and cook for 1 more minute, or until fish is just cooked through. Add 1/2 cup chardonnay to the pan and hold in a warm oven until ready to serve. In another saute pan, heat remaining 2 tablespoons olive oil, add shrimp, and cook for 1 to 2 minutes on each side. Add the remaining 1/2 cup chardonnay to the pan and hold in warm oven.
- In the middle of each entree plate, place 1/3 cup hot mashed potatoes. Place 2 spears of asparagus on top of the potatoes. Place 1 portion of cooked trout on top of the asparagus, and then place 1/3 cup additional mashed potatoes on trout. Place 1 tablespoon of cooked spinach on the potatoes and top with 2 prawns. Drizzle each plate with a little Lemon-Shallot Beurre Blanc Sauce, and garnish each plate with 3 gaufrette chips.
- Place potatoes in a medium saucepan and cover the potatoes with water by 1-inch. Add 1 teaspoon salt and bring to a boil. Reduce the heat, and simmer until the potatoes are
- fork tender, about 12 to 15 minutes. Drain into a colander. In a mixing bowl, mash potatoes until no lumps remain, and then add butter. Next add cream, remaining 1 teaspoon salt, and pepper. Cover and keep warm until ready to serve.
- In a small heavy saucepan, boil the Champagne vinegar and chardonnay with the shallots over high heat until only 1 tablespoon of liquid remains. Add heavy cream and cook for 1 minute. Remove from heat and add butter, 1 tablespoon at a time, whisking after each addition until melted before adding more. When all the butter has been incorporated, whisk in the lemon juice, kosher salt, and white pepper. Hold the sauce in a warm spot but not over direct heat.
- Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large, deep, heavy pot halfway with oil and heat to 350 degrees F. Using a mandoline, make very thin, cross-cut potato slices. Fry until golden brown. Remove to a paper towel-lined plate to drain and salt lightly.
ASHLEI'S SMOKED TROUT DIP
I always have the trout dip at one of my favorite restaurants. I have finally figured out the recipe (or at least my delicious version.) Serve with crusty baguette chips, pita chips, bagel chips, etc.
Provided by ashlei
Categories Appetizers and Snacks Seafood
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 176.8 calories, Carbohydrate 2.3 g, Cholesterol 57.8 mg, Fat 14 g, Fiber 0.2 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 111.4 mg, Sugar 0.5 g
More about "smoked trout hash with choron sauce recipes"
SMOKED TROUT HASH | SAVEUR
Web Sep 7, 2012 35 minutes CHRISTOPHER TESTANI American Breakfast & Brunch Fry North American Protein Ingredients 4 Tbsp. unsalted butter, …
From saveur.com
Servings 2Total Time 35 mins
From saveur.com
Servings 2Total Time 35 mins
SMOKED TROUT HASH WITH MUSTARD GREENS | JUST A PINCH …
Web Add the potatoes along with trout and greens. Cook, stirring until the greens are just wilted. 30 seconds to 1 minute. Remove from heat. Stir 1 to 2 tablespoons water into the hash if it seems dry.
From justapinch.com
From justapinch.com
BEST BRINES FOR SMOKING SALMON OR TROUT
Web Jun 10, 2016 First, mix 3/4 to 1 cup of plain, non-iodized salt, with 4 heaping cups of brown sugar. Mix this thoroughly. Then in a crock, plastic or glass container (not metal), place one layer of fish on the bottom of the …
From smokehouseproducts.com
From smokehouseproducts.com
SMOKED-TROUT CHOWDER RECIPE - QUICK FROM SCRATCH SOUPS
Web Oct 21, 2019 Add the potatoes, wine, water, broth, thyme, bay leaf, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are …
From foodandwine.com
From foodandwine.com
10 BEST SMOKED TROUT SAUCES RECIPES | YUMMLY
Web Jun 23, 2023 warm water, garlic clove, sesame oil, sweet chili sauce, rice vinegar and 3 more Classic Tomato Sauce KitchenAid onion, salt, medium carrot, dried oregano, …
From yummly.com
From yummly.com
SMOKED TROUT HASH WITH CHORON SAUCE - EMERILS.COM
Web Add the remaining 2 teaspoons garlic and the trout. Season with salt and cayenne and cook, stirring, for 1 minute. Add the potatoes, season with salt and cayenne, and cook for …
From emerils.com
From emerils.com
10 BEST SMOKED TROUT SAUCES RECIPES | YUMMLY
Web Jun 10, 2023 spaghetti sauce, onion, garlic, italian seasoning, green bell pepper and 6 more Homemade Mole Sauce Madeleine Cocina chicken stock, vegetable oil, tomato, …
From yummly.com
From yummly.com
SMOKED TROUT HASH WITH CHORON SAUCE - COOKING CHANNEL
Web Smoked Trout Hash with Choron Sauce 0 Reviews Level: Intermediate Total: 30 min Prep: 10 min Cook: 20 min Yield: 4 servings Nutrition Info Ingredients 1/3 cup white wine …
From cookingchanneltv.com
From cookingchanneltv.com
SMOKED TROUT HASH WITH CHORON SAUCE | EMERILS.COM
Web Recipe Smoked Trout Hash With Choron Sauce Yield: 4 servings Ingredients 1/2 cup peeled, seeded, and chopped fresh or canned tomatoes, drained 2 tablespoons chopped …
From emerils.com
From emerils.com
SMOKED TROUT HASH RECIPE | TRAEGER GRILLS
Web When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available. 180 ˚F / 82 ˚C. Super …
From traeger.com
From traeger.com
MONTREAL SMOKED MEAT HASH WITH CHILE SAUCE : RECIPES : COOKING …
Web Smoked Meat Hash: 2 tablespoons olive oil. 4 cloves garlic, minced. 1/2 Vidalia onion, diced. 1/2 red pepper, diced. 1 1/2 pounds tri-colored marble or fingerling potatoes, such …
From cookingchanneltv.com
From cookingchanneltv.com
SMOKED TROUT HASH WITH CHORON SAUCE – RECIPES NETWORK
Web Oct 5, 2016 Ingredients. 1/3 cup white wine vinegar; 1 tablespoon minced shallots; 1/2 teaspoon black peppercorns; 2 tablespoons tarragon leaves, plus 1 tablespoon chopped
From recipenet.org
From recipenet.org
ASTRAY RECIPES: SMOKED TROUT HASH WITH FRIED EGGS
Web 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 …
From astray.com
From astray.com
SMOKED TROUT HASH WITH CHORON SAUCE - COOKING CHANNEL
Web Recipe courtesy of Emeril Lagasse. Show:
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
SKATE WINGS WITH GRENOBLE SAUCE RECIPE | EMERIL LAGASSE | FOOD …
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
PAN-SEARED TROUT WITH ANCHOVY SAUCE - COOKING CHANNEL
Web Preheat the oven to 400 degrees F. Toss the baby vegetables with a drizzle of olive oil, salt and pepper. Place the vegetables on a baking sheet and roast for 6 to 8 minutes, or until …
From cookingchanneltv.com
From cookingchanneltv.com
CHORON SAUCE RECIPE | EMERIL LAGASSE | COOKING CHANNEL
Web 1 tablespoon water 3 egg yolks, beaten 1 cup unsalted butter, melted Salt Freshly ground black pepper Directions In a saucepan, combine the vinegar, wine, peppercorns, …
From cookingchanneltv.com
From cookingchanneltv.com
ASTRAY RECIPES: SMOKED TROUT HASH WITH CHORON SAUCE
Web Season the eggs with salt and pepper. To assemble, spoon the hash in the center of four plates. Lay a poached egg on top of each plate of hash. Drizzle the choron sauce over …
From astray.com
From astray.com
You'll also love