Fennel Gratin with Bacon
Ingredients
- Ingredients
- 1 tsp fennel seeds
- salt
- 2 Tbsps olive oil
- 4 Fennel bulb (with greens)
- freshly ground pepper
- 8 small dried Tomatoes (in oil)
- 125 grams Bacon (thinly sliced)
- 1 Tbsp Pastry flour
- 2 Tbsps white wine
Preparation steps
Place fennel seeds in the pot with about 1 liter (approximately 64 ounces) of water and salt and bring to a boil. Brush fennel, reserve fennel greens and cut bulb lengthwise into finger-thick slices. Blanch fennel slices in the prepared pot for approximately 3 minutes lift out with a slotted spoon and rinse with cold water.
Drain tomatoes and chop. Grease a baking dish with 1 tablespoon oil and place fennel slices in the dish, season with pepper and sprinkle with tomatoes.
Cut bacon into strips and fry slowly in a pan over low temperature, then add remaining oil until very crispy. Remove bacon from the pan and drain on paper towel. Sprinkle flour in the pan, fry briefly and stir in the white wine with 200 ml (approximately 7 ounces) of fennel broth, let it boil a little while stirring constantly. Pour sauce over the fennel and bake in a preheated 200°C (approximately 400°F) oven for about 15 minutes. Meanwhile, chop fennel leaves very finely.
Arrange fennel slices on 4 warmed plates layers and serve garnished with bacon and fennel greens.
