Recipes

Poached Trout with Klondike Hash-Browns and Poached Eggs

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Poached Trout Fillet with Klondike Potato Hash Browns and Poached Eggs

Poached Trout with Klondike Hash-Browns and Poached Eggs

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 large trout, cleaned and filleted (4 fillets)
  • 6 cups vegetable stock
  • 1 tbsp dried dill
  • 1 large lemon, sliced
  • 2 large sprigs fresh thyme
  • 1 small bunch of fresh parsley
  • 3 large Klondike potatoes, can use Russets if needed
  • 1 large onion, diced
  • 8 large eggs
  • Olive oil
  • salt and pepper to taste

Directions:

  1. Place the filleted trout aside. In a large pan that will hold the trout fillets combine the vegetable stock, dried dill, lemon slices, fresh thyme sprigs and parsley, Bring to a boil and reduce to a simmer. Once the liquid cools down to a simmer, gently lower the fillets into the poaching liquid and keep the liquid to a simmer only. Poach for about 10 minutes or until fully cooked.
  2. To prepare the hash-browns, shred the potatoes and throughly rinse. Heat a large sauté pan on the stove and add enough oil to lightly coat the bottom of the pan. Add the onion and sauté until fragrant. Add the prepared hash browns and sauté until the potatoes are tender and cooked through. Salt and pepper to taste.
  3. To poach the eggs, heat a large pot of water on the stove and add about 1 tbsp white vinegar to the water. Bring the pot to a boil and reduce the temperature to a simmer.
  4. Crack the eggs into a fine mesh strainer letting the serum albumin portion of the egg drain out. This liquid albumin is one of the causes of the white foam on top of the water when poaching eggs.
  5. Using a large wooden spoon create a vortex in the pot of simmering water and gently pour the prepared eggs into the vortex of water. Poach the eggs until the reach the desired constancy you like. Remove with a slotted spoon when sufficiently poached.
  6. To assemble your dish, divide the poached trout fillets, hash-browns, and poached eggs between four plates. Serve with your favorite toast and enjoy!

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