Saumon Au Frisee

From Fish Without A Doubt

Reprinted with permission from Fish Without A Doubt by Rick Moonen and Roy Finamore, copyright © 2008. Published by Houghton Mifflin Company.

• Servings: 4.

By Rick Moonen and Roy Finamore and their superb seafood cookbook, Fish Without A Doubt, this is their spin on the classic Frisée With Lardons. They've replaced the bacon with smoked salmon, although they emphasize that any smoked fish would work (think smoked trout or bluefish).

Ingredients

• Ingredients: Potatoes
• 2 tablespoons olive oil
• 1 large onion, quartered and cut into very thin slices
• 3/4 pound creamer or red-skinned potatoes, scrubbed and cut into very thin slices (use a mandoline or vegetable slicer if you have one)
• Coarse salt and freshly ground pepper
• 1/2 teaspoon fresh thyme leaves
• 1/2 cup chicken stock
• Ingredients: Vinaigrette
• 2 tablespoons whole-grain mustard
• 2 tablespoons sherry vinegar
• Coarse salt and freshly ground pepper
• 1/3 cup olive oil
• Ingredients: The Rest of the Salad
• 1 large head frisée (you can substitute chicory or curly endive)
• 1 - 2 tablespoons fresh tarragon leaves
• About 1/2 pound sliced smoked salmon
• 4 large eggs, poached

Directions

1. Cooking the Potatoes:
2. Heat a skillet over medium-high heat. When the pan's hot, add the oil and onion. Sauté, stirring, for 2 minutes, or until the onion is starting to become translucent.
3. Add the potatoes, salt and pepper to taste, and the thyme. Cook, stirring once in a while but trying not to break up the potatoes, for 4 minutes.
4. Spread the potatoes out evenly in the pan and pour in the chicken stock; the potatoes should be barely covered.
5. Reduce the heat so the stock simmers, cover the pan, and cook until the potatoes are just tender, about 10 minutes.
6. Cool to room temperature.
7. Making the Vinaigrette
8. Whisk the mustard, vinegar and salt and pepper to taste together in a small bowl.
9. Whisk in the oil in a steady stream to make an emulsion.
10. Assemble the Salad
11. Shave any dark green parts of the frisée leaves off with a chef's knife. Separate all the tender pale leaves, wash well and spin dry.
12. Toss the frisée with the tarragon and most of the vinaigrette (hold back about 4 teaspoons).
13. Divide the potatoes among four plates. Top with the frisée and slices of smoked salmon.
14. Place an egg on top of the smoked salmon on each salad and drizzle the eggs with the remaining vinaigrette.