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6 medium sized new potatoes
1 bunch frisee

3 tbsp red wine vinegar
1 tbsp Dijon mustard
2 minced garlic cloves
2 tbsp fresh chopped herbs
Salt and pepper to taste

1 to 1-1/2 cups olive oil
2 eggs
1 pint water
1/2 c red wine vinegar

Boil the new potatoes until just cooked through. While the potatoes are cooking prepare the sauce by combining the first 5 ingredients in a medium bowl. Next bring the water to a boil in a small saucepan and add the remaining vinegar. Reduce heat to simmer and give the water a few swirls to cool it slightly. Immediately put the whole eggs in the center of the swirl and cook until the whites are just firm but the yolks are still liquid.

Place the eggs in the bowl with the base mixture and slowly whisk in olive oil to emulsify. Adjust seasonings.

Arrange the frisee loosely around a plate. Slice the still warm potatoes and scatter around the plate. Drizzle the sauce over the frisee and potatoes. Top with smoked fish or cured trout (see separate recipe).
Crack fresh black pepper over the top and serve.