Méli-mélo d’anchois à la tarte fine de pommes de terre

Name: Méli-mélo d’anchois à la tarte fine de pommes de terre (Anchovies under a thin potato ‘tart’)
Cuisine: French
Ingredients: coarse salt and cracked black pepper; coarse salt and cracked black pepper; 2 teaspoons olive juice (made by squeezing the flesh of 1 ripe olive in garlic press into 2 teaspoons olive oil); 2 teaspoons olive juice (made by squeezing the flesh of 1 ripe olive in garlic press into 2 teaspoons olive oil); 2 teaspoons olive juice (made by squeezing the flesh of 1 ripe olive in garlic press into 2 teaspoons olive oil); 2 teaspoons lemon juice; 4 tablespoons olive oil; 12 fresh anchovies (or 24 finger strips cut from fillets of red mullet or red snapper); 12 fresh anchovies (or 24 finger strips cut from fillets of red mullet or red snapper); 12 fresh anchovies (or 24 finger strips cut from fillets of red mullet or red snapper); 12 fresh anchovies (or 24 finger strips cut from fillets of red mullet or red snapper); 4 potatoes

Anchovies under a thin potato ‘tart’

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Ingredients

4 potatoes
12 fresh anchovies (or 24 finger strips cut from fillets of red mullet or red snapper<

Europe
France
Provence
Fish course
Pie
Pescatarian
Gluten-free

Method

To Prepare the Potato Tarts

Peel the potatoes; from each potato cut 5 or 6 equalsized, very thin slices. As thin as possible. Keep unused slices and trimmings for use in stock or soup.

In a non-stick pan, arrange the potato slices in overlapping concentric circles, like the petals of a flower. Cook the potatoes on both sides over a medium heat, being careful not to let them bu