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Cornmeal-Dusted Golden Trout with Potato Hash and a Poached Egg

20 Feb

This was a really lovely brunch dish.  The cornmeal crust on the fish was crispy and flavorful and the potato hash was comforting and delicious.  Our potatoes were a bit al dente for my taste, so I adjusted the cooking time as to improve the dish.

As far as poaching an egg goes, there are tons of techniques and how-to‘s available on the internet.  I suggest you do some Googling and choose the method that works best for you.  Zak poached these eggs and I described the technique he used below.  They turned out very well, with soft and pillow-y whites and warm, molten centers.

Cornmeal-Dusted Golden Trout with Potato Hash and a Poached Egg

Cornmeal Golden Trout:

2 medium golden trout fillets, about .5 lb. total

1/2 lb. cornmeal

1 tbs. Old Bay seasoning

Kosher salt and freshly cracked black pepper

1 tbs. olive oil

1 tbs. Brummel & Brown

Season fillets on both sides with kosher salt and freshly cracked black pepper.

Meanwhile, in a shallow bowl or large plate mix together cornmeal and Old Bay seasoning.  Lightly dredge fillets in cornmeal mixture.

In a large skillet, heat olive oil and Brummel & Brown over medium-high heat.  Add fillets and sauté 4-5 minutes per side until golden brown and cooked through.  Fish will be opaque and easily flaked with a fork or cooked to the internal temperature of roughly 140º.

Potato Hash:

2 large baking potatoes, scrubbed and cut in half

1 tbs. olive oil

1 tbs. Brummel & Brown

1 small yellow onion, diced

1 cup leeks, sliced, light green parts only

2-3 cloves garlic, minced

1 tsp. Old Bay Seasoning

1/2 tsp. dried thyme

Kosher salt and freshly cracked black pepper

Bring a small saucepan of water to a simmer.  Add halved potatoes and simmer 15 minutes.  Submerge in ice water bath to stop cooking.  Drain and cut into 1/2″ dice.  Set aside.

Heat olive oil and butter in a 10″ cast iron skillet over medium heat.  Add onion and leeks and cook until onions are soft and translucent, 6-8 minutes.

Add remaining ingredients.  Stir to combine.  Cook until potatoes are golden brown, roughly 10-12 minutes, stirring occasionally.

Poached Eggs:

2 eggs

1 tbs. apple cider vinegar

Kosher salt and freshly cracked black pepper

Break the eggs into two small bowls or ramekins.

Fill a large sauce pan with water.  Add vinegar.  Bring the water to a simmer (between 160º to 180º).  Only a few bubbles should be escaping from the bottom of the water.  Stir the water gently in circles in order to create movement in the water.  Gently drop the egg into the water.

When the white turns opaque, gently remove the egg from the water with a slotted spoon or a spatula.  Season with salt and pepper and serve.

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