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The Caterer

Pommes Anna by Michel Roux

11 September 2006
Pommes Anna by Michel Roux

INGREDIENTS

(serves one)

150g approx Charlotte potatoes
Salt
1tbs clarified butter
10g approx butter

METHOD

Peel the potatoes so they are roughly barrel-shaped and slice finely (1-2mm thick). Sprinkle with salt. Put a 7cm Anna tin on the range, add the clarified butter and let it heat up.

Select the neatest circles of potato and lay them, overlapping, in the hot oil. It will sizzle on contact. Cover them with a second layer, dab with one-third of the butter and cover with another layer and more butter. Fill the tin with the rest of the potato (110-120g after peeling) and butter.

Check visually that the base of the Anna has coloured, by lifting it with a knife. With practice, this becomes unnecessary.

Transfer to a hot oven to finish cooking (about 15 minutes). Leave to rest for five minutes or until needed, and turn out.

Michel Roux

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