Fennel casserole

Ingredients for 6 servings:

• 1 kg fennel
• some salt
• 2 tbsp lemon juice
• 2 tbsp oil
• 750 g minced meat, mixed
• 2 onions, diced
• 125 ml meat broth
• 50 g tomato paste
• some pepper, from the mill
• some paprika powder, hot
• 200 g crème fraîche
• 3 m.-sized eggs
• some fat, for the mold
• 1 package of potatoes (fried potatoes) frozen, 450 g

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Trim the fennel if necessary and cut into sixths. Cook in salted water with lemon juice for 10 minutes. Drain well, measure out 250 ml of the cooking water and reserve. Heat the oil in a shallow pan, brown the minced meat and add the diced onion. Pour in the stock and cook everything for 10 minutes. Season generously with tomato paste, salt, pepper, and paprika. Whisk the fennel cooking water with the crème fraîche and the eggs and season with salt and pepper. Grease a shallow, ovenproof dish and add the frozen fried potatoes. Arrange the meat on top and arrange the fennel wedges on top. Pour the egg cream over the casserole and cook in a preheated oven at 200 °C (Gas Mark 3) on the middle rack for 40-45 minutes.