1/3 cup white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon black peppercorns
2 tablespoons tarragon leaves, plus 1 tablespoon chopped
1 egg yolk
2 teaspoons warm water
1 cup clarified butter
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon ground white pepper, plus more for seasoning
Pinch cayenne pepper
1/4 cup tomato concasse
6 cups vegetable oil, for frying
2 medium white potatoes, peeled and small diced
1 tablespoon olive oil
1/2 cup finely chopped onions
8 ounces smoked trout, flaked
1 teaspoon garlic
1 teaspoon distilled white vinegar
4 poached eggs
1 tablespoon chopped chives
1/3 cup tomato puree
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