Stuffed fennel with paprika sauce

Ingredients for 2 servings:

• 1 shallot(s)
• ½ tbsp olive oil
• Paprika powder, sweet
• 200 g tomatoes or canned pelati
• Bouillon, grained, fat-free
• Pepper, from the mill
• 2 m.-large fennel
• 40 g cream cheese
• 60 g cheese, grated, e.g. Sbrinz
• 1 egg yolk
• 4 tsp cream (half-)
• Cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

It’s worth a try even for those who don’t like fennel.

Halve the fennel, season with stock, and steam (using a colander) for about 10 minutes. Remove and let cool slightly. Remove the middle part. The edge should still encompass about two shells. Sauce: Peel and finely chop the shallot. Sauté in olive oil until light yellow. Dust with paprika and continue sautéing briefly. Dice the tomatoes and half of the boned fennel (set the rest aside) and add to the shallot. Reduce the sauce over high heat for about 5 minutes. Puree with a hand blender. If desired, season with pepper and paprika. Transfer the sauce to a gratin dish. Place the fennel halves in the paprika sauce. Mix the cream cheese, grated cheese, egg yolk, and cream until smooth. Finely dice the other half of the boned fennel and mix in. Season with stock and pepper. Pile the mixture into the fennel shells and sprinkle with cheese. Bake the stuffed fennel in paprika sauce in an oven preheated to 200 degrees Celsius on the second lowest rack for 15-20 minutes. Tip: Mix strips of raw ham into the cheese mixture. Serve the fennel with rice or potatoes and salad (without any meat).