Red-Flannel Salmon Hash with Poached Eggs and Coriander Hollandaise

Ingredients

  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 egg
  • 1/4 cup heavy cream
  • 1/2 teaspoon chipotle puree*
  • 1 tablespoon minced fresh cilantro, thyme, or parsley
  • Salt and freshly ground black pepper>

  • For the hash
    • 8 ounces oven-steamed salmon, or an 8-ounce fillet of raw salmon poached in 2 cups court bouillon
    • 1 medium-size red beet, roasted until tender, peeled, and cut into 1/2-inch dice
    • 1 large russet potato, cooked until tender, peeled, and cut into 1/2-inch dice
    • 1/2 cup panko (Japanese bread crumbs), or fresh bread crumbs
    • 2-3 tablespoons butter, for sautéing

    For the coriander hollandaise
    • 2 egg yolks
    • 2 tablespoons lemon juice
    • 1 tablespoon water
    • 1 cup clarified butter (see Chef's Trick)
    • Salt and pepper to taste
    • 1 teaspoon ground coriander seed
    • 3 tablespoons minced fresh cilantro

    For poached eggs
    • White vinegar
    • 4 large eggs

    Description

    Epicurious Favicon Epicurious
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