Poached Eggs And Smoked Salmon With Tarragon Bearnaise Recipes

POACHED EGGS AND SMOKED SALMON WITH TARRAGON BEARNAISE

Steps:

• Blender Tarragon Bearnaise: Combine ingredients through peppercorns in a small saucepan and simmer over low heat until reduced to 1 T; sieve, let cool and set aside.
• In a blender, blend eggs, water, hot pepper sauce and salt on high speed for 1 minute; with machine running, add butter in a slow, steady stream; sauce should be thickened, if not, process another 20 seconds.
• Add reserved wine reduction to taste and blend; taste and adjust seasoning and add tarragon, blend just to combine; serve immediately or keep warm by submerging blender jar in warm (not hot) water.
• Poached Eggs and Salmon: Poach eggs; plate 2 crumpet halves per person; lay a slice of salmon over each toasted crumpet half; place an egg on top of each and pour bearnaise over.

EGGS BENEDICT FOR TWO - WITH SMOKED SALMON

Steps:

• Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
• Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
• Split the muffins & toast under the grill / or in a toaster.
• Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
• Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
• Place the split muffins on 2 plates ( 2 half muffins on each plate).
• Top the muffin halves with the smoked salmon.
• Drain the poached eggs & place one on each muffin half.
• Spoon a little hollandaise sauce over each egg & serve immediately.

SMOKED SALMON WITH POACHED EGGS AND ASPARAGUS

Steps:

• Whisk the dressing ingredients together.
• Assemble this recipe on individual dinner plates. Put a piece of toast on each plate. Arrange the salmon and asparagus on each piece of toast. Top with the egg. Drizzle the dressing over the egg and asparagus. Garnish with dill.

POACHED SALMON WITH TARRAGON SAUCE AND FINGERLING POTATOES

Steps:

• Make sauce:.
• Pick enough tarragon leaves to measure 1/2 cup (do not pack).
• Chop enough chives to measure 1/3 cup.
• Coarsely chop shallot.
• In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper.
• Sauce may be made 1 day ahead and chilled, covered.
• Bring sauce to cool room temperature before serving.
• Make Fish:.
• In a deep 10-inch skillet bring wine and water to a simmer, covered.
• Cut salmon into 6 pieces and season with salt and pepper.
• Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through.
• Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner.
• When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat.
• Salmon may be cooked 1 day ahead and chilled, covered.
• Bring salmon to cool room temperature before serving.
• Assemble:.
• Cut potatoes lengthwise into 1/8-inch-thick slices.
• In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes.
• Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce .
• Season potatoes with salt and arrange salmon on top of potatoes.
• Garnish salmon with peas.