Fennel gratin

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Delicious and very economical, this fennel gratin recipe will go perfectly with your fish and summer grills.

Ingredients for 4 persons :

4 bulbs fennel
1 clove of garlic
2 tbsp. tablespoons of olive oil
1 tbsp. of tapenade
5 anchovy fillets in oil
1/2 peeled pepper (canned)
4 tbsp. heavy cream (30% fat)
1 mozzarella ball
Coarse salt, salt, pepper

Fennel gratin

Preheat the oven to 190 ° C (th.6).

- Remove the first leaves of the fennels as well as the often hard base.

Remove the leaves, wash them and place them in a pot of boiling salted water with coarse salt until they are tender. Cool them in ice water. Drain them on a clean cloth.

- Peel, degerm and chop the garlic.

- Cut the pepper into strips.

- Brush a gratin dish with olive oil, chopped garlic and tapenade, and spread the fennel there. Add a few anchovy fillets cut into 4 and a few strips of peppers.

- Heat the heavy cream in a saucepan, cover the contents of the gratin dish with it and distribute the mozzarella previously cut into slices.

- Place in the oven and cook until the mozzarella melts.

- Enjoy!

Chef's B.A.ba

- This recipe can be served with toast spread with eggplant caviar.

- If you don't like anchovies, you can replace them in the recipe with red mullet fillets.

CELLAR SIDE: Coteau du Languedoc

Words from the kitchen

Monder: peel a vegetable or fruit (peach, tomato, etc.) after having immersed it in boiling water for a few seconds, then cool it immediately in very cold water to stop cooking. The skin is then removed very easily.

Photo: C. Herlédan