- 10 slices potato ½ cm thick cut into 6cm rounds (baked until nearly cooked, cut from centre and crush trimmings with a little truffle oil.)
- 5 shallots, finely chopped and confit in olive oil
- Pancetta lardons fried until crisp
- Seasoning
- 9cm tart moulds
Pommes Sarladaise
Alexander Wood
7th January 2011
Pommes Sarladaise
Liberally oil the moulds, place a potato disc in the centre of the mould.
Mix the crushed...
Ingredients
Method
Liberally oil the moulds, place a potato disc in the centre of the mould.
Mix the crushed potato with the shallot and bacon, season to taste, press the crushed potato around and on top of the potato disc filling the mould. Press flat with a j-cloth.
Cling film each one individually and reserve for service.
when on order, place a mould on the solid top to the side of the bullseye, cook for 5-6 minutes, you will see the potato come away from the edge of the mould. rotate the mould during this time to ensure even cooking. test for colour. when coloured on the bottom add a k**b of butter to the top and place in a hot oven for 2-3 minutes.
turn out carefully onto j-cloth and serve as directed.
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