Hugh > wrote:

> Does anyone have a recipe, with your favorite substitutions, changes,
> additions....... In our large collection of cookbooks I find very little.
> TIA

Posted before...

From
<http://www.findarticles.com/p/articl...ntr/ai_8146661
3/pg_9>.

Victor

Golden Trout with Quail Eggs and Red Flannel Hash
(Serves 6)

Ingredients

For the trout skin:
1 tablespoon vegetable oil
6 11x2-inch strips golden trout skin

For the red flanne1 hash:
2 tablespoons unsalted butter
2 onions, peeled and diced
6 Idaho potatoes, peeled, diced, and boiled
2 stalks celery
2 Scallions, diced
1/4 cup fish stock
3 ounces heavy cream
2 red beets, boiled, peeled, and diced

2 fresh water golden trout fillets, skinned and diced (*)
Salt and pepper to taste

For the vegetables:
1 cup unsalted butter
1 bunch broccolini, blanched (*)
1 bunch golden beets, roasted, peeled, and halved
Salt and pepper to taste

For the dish:
12 fried quail eggs
Beet juice
Coarse ground black pepper

For the garnish:
Chervil sprigs

(*) Available through Northwest Seafood at (800) 223-8286.
(**) Broccolini is a cross between broccoli and asparagus and is also
known as aspiration. Available through The Chef's Garden at
(800) 289-4644.

For the trout skin, preheat the oven to 225 degrees, place the trout
skin on a parchment-lined sheet pan and brush with the oil. Wrap each
skin around a 3-inch ring mold and place, seam side down, on the sheet
pan. Place in the oven and roast until crisp, rolling the molds
occasionally to cook evenly, about 40 minutes. Remove from the heat,
remove the molds, and set aside to cool.

For the red flannel hash, in a large saute pan, melt the butter over
medium heat. Add the onions, potatoes, and celery and saute until
tender, about five minutes. Add the scallions, fish stock, and heavy
cream and stir to combine. Saute until the mixture turns golden brown
and forms a crust, about 10 minutes. Add the beets and trout, togs. to
combine, and saute until warmed through, about four minutes. Remove from
the heat, season, and set aside keeping warm.

For the vegetables, in a medium saute pan, melt the butter over medium
heat. Add the broccolini and beets and simmer until warmed, about two
minutes. Remove from the heat, season, and reserve the vegetables and
butter separately, keeping warm.

To serve, place a trout skin ring in the center of a plate and fill with
some red flannel hash. Set two quail eggs on top and sprinkle with black
pepper. Arrange some broccolini and yellow beets around the dish,
drizzle with beet juice and melted butter, and garnish with chervil.

COPYRIGHT 2002 Culinaire, Inc.
COPYRIGHT 2002 Gale Group