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1
In a small saucepan over medium-high heat, combine the white wine vinegar, shallots, peppercorns and 2 tablespoons of tarragon leaves.
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2
Bring the saucepan to a boil and cook until reduced by two-thirds, about 3 minutes.
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3
Remove from the heat and strain through a fine mesh sieve into a heatproof bowl.
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4
Add the egg yolk and water and whisk to combine.
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5
Set over a pan of simmering water and continue to whisk until the egg starts to thicken, about 2 to 3 minutes.
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6
Remove the bowl from the heat, and slowly drizzle a little of the clarified butter into the oil, whisking constantly to incorporate.
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7
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.
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8
Remove from the heat periodically to cool the bowl, and return it once cooled slightly.
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9
Continue in this on-the-heat, off-the-heat fashion until all of the clarified butter is incorporated.
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10
Remove the bowl from the saucepan, and season with the salt, white pepper, and cayenne pepper.
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11
Whisk to incorporate, and fold the tomato puree, the tomato concasse, and the 1 tablespoon chopped tarragon into the sauce.
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12
Keep warm until ready to serve.
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13
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.
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14
Transfer with a slotted spoon to a paper-lined plate or small baking sheet and set aside to drain.
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15
Season with salt and pepper.
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16
In a large saute pan heat the olive oil.
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17
When hot, add the onions and cook until soft, about 3 minutes.
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18
Stir in the trout and the garlic and cook, stirring gently, for 1 minute.
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19
Add the potatoes and cook, stirring occasionally, for 2 to 3 minutes.
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20
Set aside and keep warm.
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21
Bring a pot of salted water to a boil and add the teaspoon of distilled vinegar.
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22
Carefully lay the poached eggs in the water and cook for about 30 seconds, just to rewarm the eggs.
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23
Remove the eggs from the water with a slotted spoon and transfer to a paper-lined plate.
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24
Season with salt and pepper, to taste.
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25
To serve, spoon the hash in the center of 4 plates.
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26
Lay a poached egg on top of each plate of hash.
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27
Drizzle the sauce over each plate.
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28
Garnish with chives.
