Salsify and Potato Fricassee

potato_and_Salsify.jpgServed with Crispy Fried Evening Cove oyster and Poached Duck Egg

Look for a wine with bright acidity to balance this dish and cut through the richness of the crispy oysters, bacon and poached egg.  A BC VQA sparkling wine is the perfect fit, fresh, lively and full of bubbles this pairing will ensure to keep your taste buds excited.

Yields: 4 servings

For The Fricassee


  • 3 tablespoon Butter
  • 4 ounces Onion minced
  • 1 tablespoons Garlic minced
  • 3 tablespoons Flour
  • 2 ounces White wine
  • 6 ounces Chicken stock
  • 6 ounces Fish Stock
  • (2 ) 1 1/2 inch cube Yukon Gold potato
  • 10 ounces Salsify peeled, cut into 1 1/2 inch lengths
  • 2 ounces Cream
  • 1 ounce Chopped parsley and thyme


  1. In a sauce pan add butter until melted add onions cook until translucent, add garlic continuously stirring then add flour.
  2. Cook flour for 2 minutes stirring the whole time. Deglaze with wine and add stocks.
  3. Bring to a boil stirring until thicken, turn down to a simmer. Add Potatoes and Salsify
  4. Cook potato and salsify until fork tender.
  5. Add chopped herds and cream

For The Crispy fried oysters


  • 2 medium Evening Cove Oysters
  • for dredging Corn meal
  • 3 ounces Vegetable oil
  • to taste Salt and Pepper


  1. Heat oil in saute pan
  2. Season Oyster with salt and pepper
  3. Dredge in cornmeal
  4. When pan is hot add oysters brown well on each side
  5. Remove from pan rest on absorbent paper until ready to plate.


  • Blanch Brussels sprout leaves
  • Bacon Lardons
  • Roasted cubed winter squash
  • Pea shoots

To assemble Dish

  1. Place a bit of the sauce from the fricassee in the center of the plate.
  2. Place  oyster on top of sauce, place poached egg on top of oyster
  3. Drizzle sauce around egg an oysters.
  4. Garnish with bacon lardons, squash, sprout leaves


Recipe and images provided by Chef Bradford Boisvert of Amuse on the Vineyard, Vancouver Island