Frisée, Crispy Potato, Champagne Vinaigrette, Egg Yolk Bonito
Serves 2
Egg yolk bonito
- 1 flat of eggs (30 eggs)
- 1.5 lbs (700g) white granulated sugar
- 1.5 lbs (700g) kosher salt
- 10g (1 tsp) shichimi togarashi (Japanese 7 spice blend) 30g (3 cups packed) bonito
Crispy potato
- 2 Yukon Gold potatoes, peeled and cut in half 1 litre (4 cups) water
- 30g (1.20 oz) peeled garlic
- 25g (2tbs) kosher salt
- 1/4 of a yellow onion
Champagne vinaigrette
- 580g (2 cups plus 2tbs) blended oil 110g (1/2 cup) Champagne vinegar 90g (1/3 cup) Dijon mustard
- 65g (2.30 oz) shallots
- 9g (0.30 oz) garlic, peeled
Components/garnish
- Potato
- Cured eggs
- Bonito flakes
- Frisée salad, cleaned and trimmed
- Champagne vinaigrette
- Chive flowers (or chives if flowers not available)
- Everton cheese (use Comte or a good aged white cheddar if you cannot find Everton)
- Brown butter