This recipe makes enough for 8 rounds. You will have leftover mashed potatoes, most likely; don’t worry, they keep and reheat perfectly.
Equipment: six to eight 3-1/2cm (9-inches) metal rounds, for presentation; parchment paper; baking sheet lined with parchment paper. Or, if you prefer, a medium-sized baking dish.
** If using anchovy fillets in oil from Collioure, or other excellent quality anchovies, there is no need to soak the fillets in the white wine, which is done simply to remove some of their salt. If using anchovy fillets packed in salt, the soaking is necessary. Place the anchovies in a shallow bowl and cover them with the wine. Let them sit for 15 minutes, then drain and pat dry.
This French version of choucroute is less tart than the American version. The apples here lend a touch of sweetness.