Charred Trout and the Perfect Egg on Toast

Instructions

1. Attach the sous-vide precision cooker to the side of a large pot (see note). Add enough water to reach the midpoint between the minimum and maximum required. Set the temperature to 149°F (65°C). Preheat the water. Using a slotted spoon, gently lower the eggs one at a time into the water. Cook for 45 minutes. Leave the eggs in the hot water until ready to serve.
2. In a non-stick skillet over medium-high heat, brown the caperberries in 1 tbsp (15 ml) of the oil for 2 minutes. Set aside on a plate lined with paper towels.
3. In a small bowl, combine the crème fraiche and herbs. Season with salt. Refrigerate.
4. In another small bowl, combine the lime juice and sugar until the sugar has dissolved. Set aside.
5. With the rack in the top position, preheat the oven to broil.
6. On a small non-stick or foil-lined baking sheet, coat the green onions in the remaining oil. Season with salt and pepper. Push the green onions away from the centre of the baking sheet.
7. Place the fish pieces side-by-side and flesh-side up at the centre of the baking sheet. Using a pastry brush, cover the fish with the lime juice mixture. Drizzle with oil. Season the fish with salt and pepper.
8. Broil for 4 to 5 minutes or until the green onions and fish are slightly charred. The fish should still be pink at the centre. Let cool. Break the fish up into large flakes. Toast the breads under the broiler.