Baked Fennel with Fish Stuffing
Ingredients
- Ingredients
- 3 shallots
- 2 Tbsps chopped parsley
- 4 Fennel bulb
- salt
- 4 Tbsps butter (plus more for the baking dish)
- 600 grams redfish fillet
- freshly ground peppers
- 2 eggs
- 2 tsps granular Vegetable broth
- 8 Tbsps breadcrumbs
Preparation steps
Peel and finely dice the shallots. Rinse the fennel bulbs, set aside the tender green fronds. Cook the fennel in a large pot of boiling salted water until tender enough to pull apart, 15-20 minutes, rinse under cold water. Separate the individual pieces from the bulb. Heat 2 tablespoons of butter in a skillet, season the redfish fillets with salt and pepper and saute about 3 minutes per side. Transfer to a bowl and mash with a fork.
Preheat the oven to 180°C (approximately 350°F). Butter a baking dish.
Heat 1 tablespoon butter in a pan and saute the shallots until translucent. Add to the fish along with the parsley, eggs, granulated vegetable broth and 2 tablespoons bread crumbs, mix well.
Season the pieces of fennel with salt and pepper and spoon the fish mixture into the hollows. Place the filled fennel in the baking dish, dot with pieces of the remaining butter, sprinkle with the remaining breadcrumbs and bake until the filling is set, about 10 minutes.
