Chicory with Mustard Sauce

Rinse the chicory and remove the stem cone. Make about 6 min in salted water with a little butter. Mix crème fraîche, spices, egg yolks, juice of one lemon and mustard. Place chicory in a shallow ovenproof dish, sprinkle with capers and pour sauce over. Bake in the oven for about 5 minutes.

White wine and baguette make this small dish a big one.

Tips: Pat chicory well. Sauce tastes also good with fish

* Olgastrasse

Tip: Always use aromatic spices to refine your dishes!

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