Recipe created by Jean-Paul HERVÉ
Chef d’Argent 1988
Restaurant LE CYGNE
Amphion-les-Bains / Haute-Savoie

Use 2.3 mm depth cutter.

Using a strip-cutter, form carrots and Bintje potatoes into long, wide bands.

Blanch the carrot bands in boiling salted water for 2 minutes.

In a dish with raised borders, build up alternating layers of potato, blanched spinach leaves and carrots to a depth of 3 cm.

Run some melted butter over the surface, lightly season with salt and bake for 25 minutes in an oven preheated to 260°C.

Turn out of the mould onto a plate, top-side down, and cut into triangles or rectangles (alternatively, cut into circles with a pastry-cutter).

This forms an ideal garnish for any kind of meat or fish.

An alternative: ‘Anna’ Potatoes

Use 1.5 mm depth cutter.

Using a strip-cutter form Charlotte potatoes into long, wide bands.

Brush them over with melted salted butter.

Build up these bands to a depth of 2 to 3 cm and bake for 25 to 30 minutes in an oven preheated to 220°C.