Cedar Grilled Rainbow Trout, Wild Mushroom and Potato Hash, Poached Egg and Smoked Bacon Bearnaise
(Soaring Eagle Casino & Resort)


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Ingredients

For Trout
4 8-10 oz Rainbow trout
1/2 recipe Brine
2 lbs Cedar chips
8 strips Cooked bacon
For Brine
1 gallon Water
1 lb Kosher salt
24 oz Brown sugar
3/4 tsp Garlic powder
1/2 tsp Onion powder
3/4 oz Pickling spice
4 oz Honey
For Hash
1 lb Wild mushrooms
1 Shallot (minced)
1 clove Garlic (minced)
1/2 Julienne spanish onion (carmelized)
1 tbs Chives and tarragon (minced)
12 oz Fingerline potatoes (blanched and cut in 1/2 through the length)
1/4 cup Dry white wine
1/4 cup Brandy
1/4 cup Heavy whipping cream
2 oz Softened whole butter
Salt and pepper to taste
For Egg
4 Large eggs
As needed Water
White vinegar to taste
For Bacon
1 1/2 tsp Shallots (minced)
1/4 tsp Cracked black pepper
1 tbs Tarragon (chopped)
1 1/2 oz Tarragon vinegar
1 1/2 oz White wine
2 oz Water
3 Egg yolk
4 oz Clarified butter
2 oz Rendered bacon fat
Salt and pepper to taste

Instructions

For Trout:
Remove any scales and pin bones in trout. Place trout flat in non reactive pan. Pour enough brine to cover. Allow to brine for no more than 3 hours. Remove trout from brine, pat dry. Place cedar chips on hot plate of smoker. When chips begin to smoke, cold smoke trout for 5 minutes. Lightly oil trout with olive oil. Grill trout skin side down moderate heat rotating once (approximately 7 minutes). Flip filet repeating step 9. Season with fresh cracked pepper. Hold warm.

For Brine:
Combine brine ingredients. Bring to boil, remove from heat and cool to room temperature. Strain. Chill if not used immediately.

For Hash:
Slowly over moderate heat saute potatoes in butter till browned. Remove potatoes from pan, add mushrooms. Saute mushrooms till brown. Add shallots and garlic till translucent. Add onions and wine and cook on low heat till wine is reduced to a syrup consistency. Add brandy cook till brandy is reduced to a syrup consistency. Add potatoes back to pan with herbs and cream, reduce cream to a sauce consistency. Season with salt and pepper.

For Egg:
In shallow pot bring water and vinegar to simmer. Break egg into water careful not to puncture yolk.Poach 3-4 minutes till white and yolk are set. Remove from pan with slotted spoon, blot dry.

For Bacon:
Combine in non reactive pot shallots, peppercorns, half the tarragon, vinegar and wine. Reduce to syrup like consistency. Add water and strain if desired. Combine reduction with egg yolks, in nonreactive metal bowl. Whip over steam till yolk form ribbons and triple in volume. Slowly drizzle in clarified butter and bacon fat. Season salt, pepper and reserved tarragon.

For Assembly:
Place two strips of bacon on plate in an X shape hash off center of plate Place hash on hash, spoon 1 oz of bearnaise next to hash. Cut trout in half and place trout on béarnaise and egg on hash. Top egg with béarnaise and garnish with fresh tarragon.
 
 
Description:


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