-
1
Preheat the oil.
-
2
In a saucepan, over medium-high heat, combine the tomatoes, tarragon and 1 tablespoon garlic.
-
3
Season the mixture with salt and cayenne.
-
4
Stir in 3 tablespoons vinegar and red wine.
-
5
Bring to a boil.
-
6
Reduce the heat to medium and simmer for 20 to 25 minutes, or until the mixture is dark brown and thick.
-
7
Remove from the heat and add the parsley.
-
8
Set a stainless steel bowl over a pot of simmering water.
-
9
Whisk the egg yolks with the juice of the lemon and water.
-
10
Season the egg mixture with salt and cayenne.
-
11
Whisk until the eggs are pale yellow in color and slightly thick.
-
12
Remove the bowl from the pot and whisk in the butter, 1 tablespoon at a time, until all is incorporated.
-
13
Fold the tomato mixture into the hollandaise and set aside.
-
14
Fry the potatoes until golden brown, about 3 to 4 minutes.
-
15
Remove from the oil and drain on a paper-lined plate.
-
16
Season the potatoes with salt and pepper.
-
17
In a large saute pan, over medium heat, add the olive oil.
-
18
When the oil is hot, add the onions and saute for 2 minutes.
-
19
Stir in the garlic and trout.
-
20
Continue to saute for 1 minute.
-
21
Stir in the potatoes and continue to saute for 2 to 3 minutes.
-
22
Over high heat, bring a pot of salted water to a boil.
-
23
Add the vinegar to the water.
-
24
Carefully lay the poached eggs in the water and cook for about 30 seconds, just to re-warm the eggs.
-
25
Remove the eggs from the water and drain on a paper-lined plate.
-
26
Season the eggs with salt and pepper.
-
27
To assemble, spoon the hash in the center of four plates.
-
28
Lay a poached egg on top of each plate of hash.
-
29
Drizzle the choron sauce over each plate.
-
30
Garnish with chives.
-
31
Combine shallots, vinegar, and wine and reduce by 1/4.
-
32
Add tomato puree and reduce by 1/2.
-
33
Pour into a bowl and whisk in the egg yolks.
-
34
Place over simmering water and whisk until light, airy and ribbony.
-
35
Slowly whisk in melted butter.
-
36
Season with salt and pepper.
