Smoked sturgeon with frisée, lardons, and poached egg from Welcome To My Kitchen: A New York Chef Shares His Robust Recipes And Secret Techniques (page 75) by Tom Valenti and Andrew Friedman

  • yellow frisée
  • eggs
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    You may use the Roasted garlic puree recipe on p. 12, the Basic mayonnaise recipe on p. 280, and the Smoking your own sturgeon recipe on p. 76.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Roasted garlic puree recipe on p. 12, the Basic mayonnaise recipe on p. 280, and the Smoking your own sturgeon recipe on p. 76.

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