Fennel and anchovy gratin with parmesan
This can be an unctuous side dish or a starter in its own right. Pairing Parmesan and anchovy is an old trick of mine: the fennel is the perfect foil to the two umamis, which are almost seasoning enough. Panko crumbs are good for the breadcrumb topping.
Ingredients
Ingredients
Method
Step 1
Trim the bases of the fennel bulbs and cut off the top stalks and fronds. Cut the bulbs lengthways through the base in thick slices 0.5-1cm thick. Wash the fennel slices, then steam or boil them until just cooked through.
Step 2
Lay half the fennel slices in an ovenproof gratin dish and then season with a pinch of salt.
Step 3
Cut the anchovies in half lengthways and distribute them over the fennel in the dish, then cover with the remaining fennel slices.
Step 4
Pour the cream over the fennel and cover the dish with foil. Bake in a hot oven at 200°C/fan oven 180°C/mark 6 for 25-30 minutes, until the cream has thickened and absorbed the flavours.
Step 5
Mix together the Parmesan and breadcrumbs in a bowl.
Step 6
Remove the foil and sprinkle the gratin with the mixed cheese and breadcrumbs, then return to the oven to brown for 10 minutes.
