Salsify and Potato Fricassee

Salsify and potato fricasee

Served 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 FRICASEE

INGREDIENTS

  • 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

METHOD

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

FOR THE CRISPY FRIED OYSTERS

INGREDIENTS

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

METHOD

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

GARNISHES

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

TO ASSEMBLE THE DISH

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

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

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