fish - fennel, ham, casserole
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives or other works.
You can slice the fennel bulb in rounds or lengthwise - I prefer lengthwise unless called for otherwise. Some cooks remove most of the inner core and the tougher outer layer. Me, I usually pare away a little of the core and eat it as is. It is delicious and serves as a little 'cook's privilege'. The outer layer I usually chop coarsely across the grain as this layer is a little tougher and 'thready' like celery. Either add it to the dish or to a salad.
Fennel with Ham Casserole
preheat oven at 180° C.
1 lg. fennel bulb
250 g. fettuccine pasta
250 g. ham
250 g. Gruyère cheese
200 g. cream (or evaporated milk)
1 lg. egg
Parboil the fennel bulb (see Food Focus-Fennel). Cook the fettuccine until it is still firm. Slice the ham thinly and grate the cheese.
Butter a rectangular baking dish, layer half the noodles, then the sliced fennel, the ham then the cheese. Repeat, ending with the cheese. Mix the cream with the egg and season with salt and white pepper. Pour over the casserole and bake for 30 minutes. Garnish with fennel green. Serve with a mixed salad.
Tip: evaporated milk is wonderful with this and cuts the calories substantially.
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The Epicurean Table © 1999-2006 Patricia Conant