Monday, March 15, 2010

Trout breakfast post Marysville’s Worlds Longest Lunch

When you have had such great regional fare @ the World's Longest lunch its hard to work out what to have for breakfast.
But luckily enough we popped in to Buxton Trout on the way home and got some extra smokey trout.
One of the original Travelling-foodies is a chef so we got her in the kitchen to make us all breakfast.
To recreate this wonderful breakfast of potato rosti topped with buxton smoked trout, poached eggs and buxton trout caviar.

You will need:

1 Dobson potato per person
Salt & Pepper
1 tbsp cornflour per person
1 Extra egg (Narbethong Eggs or Kingross Eggs or farm fresh /organic where possible)
½ buxton smoked trout per person
2 eggs per person
1 jar Buxton trout caviar
Vinegar - we used white
Olive Oil - we used Rivermist
Chives, finely chopped from the vegie patch
Mixing bowl and wooden spoon
Egg ring or cookie cutter
Egg Flip

Firstly fill the saucepan about ¾ the way up the side with water, add a dash of vinegar and place over a moderated heat.
Grate the potatoes into the mixing bowl; add cornflour, salt, pepper and the extra egg.
Heat oil in the frypan, spray egg ring or cookie cutter with oil. Place a handful of grated potato mix in the mould and shallow fry til golden brown. Turn and brown the other side.
Once the saucepan has started to simmer, crack in 2 eggs and allow poaching for 3 minutes.
To assemble:

Place rosti on a plate (you may need two depending on the size of the egg ring/cutter you used)
Cover with trout flesh, take care to ensure you remove all bones.
Place eggs on top of trout. Garnish with trout caviar and chopped chives.
For an utterly indulgent feast add a drizzle of hollandaise sauce.

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