Salsify and Potato Fricassee
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
- 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
- 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
- 2 medium Evening Cove Oysters
- for dredging Corn meal
- 3 ounces Vegetable oil
- to taste Salt and Pepper
- 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.
- 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