From the By Hook & By Cook article from July 2017.
Blue-Corn-Crusted Trout and Eggs with Chipotle Hollandaise
By Lane Warner at La Fonda on the Plaza in Santa Fe (100 E. San Francisco St.; lafondasantafe.com; 505-982-5511)
Warner says this is the perfect camp dish. It uses breakfast ingredients you were probably packing anyway. (You always bring a cast-iron skillet, don’t you?) Try it. Your buddies will name you camp chef for life.
For the trout
- 12 boneless rainbow trout fillets, 3–4 ounces each
- 1 cup flour 3 eggs, mixed for an egg wash
- 2 cups blue cornmeal
- Kosher salt and white pepper to taste
- 6 ounces bacon grease or your choice of oil
- 12 eggs, cooked to order
- Flour the fillets, shake off excess, dip into egg wash, remove, and dredge in the cornmeal.
- Add bacon grease or oil to a hot pan. Once it’s heated, add the trout and fry a few minutes on each side, making sure to season with salt and pepper; remove to a paper towel to drain excess oil.
- Place 2 trout fillets onto plate, top with eggs and then the hollandaise.
For the Chipotle Hollandaise Sauce
Makes 2 cups
- 1 ounce white wine
- 6 egg yolks
- 12 ounces clarified butter, heated to 95°
- 2 teaspoons fresh lemon juice
- 1 tablespoon pureed chipotles
- Salt to taste
- Worcestershire sauce to taste
- Cayenne pepper to taste
- In a stainless steel bowl, use a balloon whisk to whip the eggs and wine over simmering water until the yolks ribbon and triple in volume.
- Gradually add the warm clarified butter, whipping constantly.
- Add the lemon juice, chipotle puree, and seasonings to your taste. You can thin it out a bit with some super-hot water if the mixture is too thick.
- Cover and set aside, making sure it stays warm so the sauce doesn’t break.