John Myers
Stuffed Fennel Gratin
The perfect stuffed fennel gratin recipe with a picture and simple step-by-step instructions.
- 4 Big fennel
- 100 g White mushrooms, roughly chopped or canned
- 20 g Porcini mushrooms dried, soaked
- 15 g Chanterelles dried, soaked
- 2 Diced shallot + 3 cloves of garlic chopped
- 0,5 dl White wine
- 1 dl Mushroom soaking water
- Thyme, oregano, sage,
- 1 tbsp Extra virgin olive oil
- 250 g Mascarpone
- 20 g Freshly grated Parmesan
- 1 tbsp Liquid cream
- 50 g Roasted and chopped walnuts
- 0,5 Bd Chopped parsley
- Salt-Pepper-Nutmeg
- 1 tsp Fennel seeds-1/4 teaspoon ground anise seeds
- 100 g Raclette cheese, coarsely grated
- 1 dl Vegetable broth
- Prepare the fennel, wash it, hollow it out 1/2, boil in salted water for 6 minutes. Take out and rinse in cold water, sieve and drain well. Put the hollowed-out inner leg to one side and dice it small.
- Heat oil in a saucepan, fry the drained mushrooms, add shallot and garlic, fry with. Deglaze the soaking water with white wine and mushrooms, add the fennel cubes and sauté everything on medium heat. To let it cool down.
- In a bowl, mascarpone, cream, Parmesan, walnuts, 2 tbsp parsley, stir together, add the fennel cubes, season with salt, pepper, nutmeg and fennel aniseed. Fill 1/2 th of the fennel with this mixture.
- Oil a gratin dish, put the filled fennel in it, sprinkle with raclette cheese, pour in the bouillon and bake in the oven preheated to 200 ° C for about 15-20 minutes, then raise to 250 ° C and set the grill setting for about 5 minutes.
Facebook Comments