COMMENT:
I doubt that you will find a dish such as this one in any city other
than New Orleans. Many feel this breakfast entree originated at
the Pontchartrain Hotel on St. Charles Avenue in the Crescent City.
I had never had fish with poached eggs until I tasted this recipe
and believe me, I've served it often at brunches ever since.
INGREDIENTS:
- 6 (5-8 ounce) trout fillets
- 1/2 cup vegetable oil
- 1 1/2 cups seasoned flour
- 2 tbsps olive oil
- 1 tbsp garlic, minced
- 1/4 cup Creole shallots, sliced
- 1/4 cup celery, diced
- 2 cups tomatoes, diced
- 1 cup tomato juice
- 1 cup tomato sauce
- 1 cup chicken stock
- 1 tsp thyme, chopped
- 1 tbsp basil, chopped
- 1 tbsp sugar
- salt and cracked black pepper to taste
- 12 poached eggs
METHOD:
In a 10-inch heavy-bottom sauté, heat vegetable oil over
medium-high heat. Season trout fillets using salt and pepper and
coat in the seasoned flour. Shake off all excess and sauté
fillets in hot oil until golden brown, 3-5 minutes on each side.
When done, remove and keep warm. In the same sauté pan, place
olive oil. Add garlic, shallots and celery. Sauté 3-5 minutes
or until vegetables are wilted. Add tomatoes, tomato juice and sauce
and blend well into the vegetable mixture. Add chicken stock and
season with thyme, basil, sugar, salt and pepper. Bring sauce to
a rolling boil and reduce to simmer. Cook 10-12 minutes, stirring
occasionally. When ready to serve, place 2-3 ounces of the Creole
sauce in the center of a serving plate. Top with the cooked trout
fillet and two poached eggs. You may wish to further garnish with
Hollandaise sauce and a pinch of paprika. |
