Dill with potatoes

1. First, I grease a baking dish with oil. I pour the new potatoes into it, salt them and bake them. I bake them for 30–35 minutes in an oven preheated to 200 °C. When they are baked, I take them out onto a cutting board and smash them with my fist.
2. Melt the butter in a saucepan, add three tablespoons of flour and make a light roux. Gradually add the beef stock and mix it carefully with a whisk until you have a smooth béchamel sauce that is as thick as a sauce. Add the chopped dill and season with vinegar, salt, pepper and sugar. Finally, add the cream, let it simmer for a while and the dill stew is ready.
3. In a saucepan, bring water, vinegar, and salt to a boil. I quickly stir the water with a wooden spoon in the same direction to create a vortex. Then I quickly pull out the wooden spoon and crack the egg directly into the vortex. I turn down the heat and cook for three minutes. When the white has set and solidified around the liquid yolk, I carefully remove the egg with a slotted spoon.
4. I serve the dill sauce with a poached egg and mashed potatoes.