Melt-in-the-Mouth Creamy Fennel & Fish Gratin
Serves 4
INGREDIENTS:
25g (1oz) salted butter
2 fennel bulbs, halved and thinly sliced
4 skinless white fish fillets, such as hake or cod, weighing 800g (1lb 12oz)
in total
200ml (7fl oz) double cream
½ teaspoon freshly grated nutmeg
1 tablespoon finely chopped fresh dill
100g (3½oz) Gruyère cheese, finely grated
sea salt and freshly ground black pepper
METHOD:
1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Grease an 20cm (8in) square ovenproof dish with the butter.
3. Place the thinly sliced fennel in a layer on the bottom of the prepared dish, followed by the fish fillets and season with salt and pepper.
4. Whisk together the cream, nutmeg, dill and Gruyère cheese in a bowl and season to taste. Pour over the fish.
5. Bake for 20 minutes or until the top is golden and the fish is cooked.
6. Serve with a green salad, green beans or buttered spinach.
RECIPE FROM
Clodagh’s Suppers
