Trout with Poached Egg and Tarragon Zabaglione
A lovely brunch dish – perfect anytime of the year!
Serves 4
4 steelhead trout or salmon fillets
salt and pepper, to taste
oil, for searing
1 bunch asparagus, washed and tough ends removed
¼ cup chopped sun-dried tomatoes
oil, for sautéing
salt and pepper, to taste
4 poached eggs
3 tbsp dry white wine
1 tbsp white wine vinegar
6 egg yolks
1 tbsp cream
2 tbsp butter
1 tbsp chopped fresh tarragon, or 1 tsp dried
salt and pepper, to taste
Wash and pat dry the fish. Season with salt and pepper. In a skillet over medium-high heat, sear the fish fillets, skin side up, for about 5 minutes. Flip the fillets and continue cooking until the fish is almost fully cooked. Remove from the pan and keep warm. The fish will continue to cook with the residual heat.
Meanwhile, in a separate skillet, sauté the asparagus in the oil with the sun-dried tomatoes until tender crisp. Season with salt and pepper to taste. Set aside and keep warm.
Poach 4 eggs.
To make the sauce, in a metal bowl set over a saucepan of simmering water, whisk together the wine, vinegar and egg yolks. Whisk constantly until the yolks triple in volume and thicken. Remove from heat and whisk in the cream, butter and fresh tarragon. Season with salt and pepper to taste. Keep warm until ready to serve.
To serve, place one fillet in the centre of a dinner plate. Top with several spears of asparagus. Top with a poached egg and spoon over some of the sauce. Serve immediately. Garnish with additional tarragon or a spoonful of caviar.
