Poached Egg with Smoked Trout and Crispy Potatoes
Poached Egg with Smoked Trout and Crispy Potatoes - Enjoy the flavors of Southern cuisine exclusively in The Local Palate magazine. Get 10% off at our Marketplace! JOIN NOW.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Mandoline
- Sous vide circulator
- Deep-fry thermometer
- Pot
- Slotted spoon
- Paper towel
- Plate
- Mixing bowl
- Saucepan
- Whisk
- Fine-mesh sieve
- Ladle
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
Ingredients
- 1 russet potato
- Oil for frying
- Salt to taste
- 6 eggs
- 1 cup white wine
- 1 shallot (sliced)
- 2 sprigs thyme
- 2 tablespoons heavy cream
- 8 ounces butter (cut into cubes and kept cold)
- 4 ounces Sunburst cold-smoked trout (¼-inch diced)
- 1 tablespoon chives
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