Chicken Schnitzel with Fried Egg & Caesar Salad
45 min
Cook Like A ChefPotato
Restaurant Preps: Pomme Fondant, Purée & Anna
Three essential restaurant potato techniques in one: a silky butter-emulsified purée, glossy stock-braised fondant potatoes and crisp layered Pomme Anna. The chef's toolkit for serving potatoes properly.
Mark MoriartyFrom the series · Cook Like A Chef
90 min totalServes 4Hard
Restaurant Preps: Pomme Fondant, Purée & Anna
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Method
1
Pomme Purée: preheat the oven to 200°C. Line a tray with rock salt, sit the potatoes on it and bake 50 minutes-1 hour until the skin is crisp and the inside soft. Remove the pulp and pass through a ricer.
2
Warm the milk, stir into the potato, then emulsify in the cold butter bit by bit until smooth. Season with salt.
3
Pomme Fondant: preheat the oven to 190°C. Peel and cut the potatoes into cylinders. Fry in a little oil on each side until golden, then add the butter, stock, garlic and thyme.
4
Bake 20 minutes until tender, basting occasionally. Glaze over a medium heat with the cooking liquor and serve with a little spooned over.
5
Pomme Anna: preheat the oven to 190°C. Peel and thinly slice the potatoes on a mandoline. Brush a 20cm cast-iron pan with melted butter and layer the potatoes, brushing each layer with butter and seasoning with thyme and salt.
6
Build up the layers, finishing with neat overlapping circles cut with a cutter, a final coat of butter and salt. Bake 45 minutes, basting occasionally, until tender and golden.
Nutrition
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