Escartefigue-style mackerel and fennel casserole

Escartefigue-style mackerel and fennel casserole
A treat for all the family!
People

recipe_people 2

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 25 min

What you need for this recipe

Ingredients

All ingredients
  • 1 tin 1/10 (80 g) la belle-iloise Escartefigue-style flaked mackerel
  • 1/2 fennel bulb (approx. 200 g)
  • 4 pinches salt
  • 2 pinches pepper
Let's get started
Steps
  1. Cut the fennel in half and then into thin strips (using a mandolin).
  2. In a bowl, toss the fennel with the salt and pepper.
  3. Mix in the tin of Escartefigue-style flaked mackerel.
  4. Divide the mixture between two mini casseroles and put the lids on (the volume decreases by half during cooking).
  5. Bake in a hot oven for 20 minutes at 200 °C (gas mark 6).
  6. Leave to stand 5 minutes before serving.
Tips:
  • Sprinkle a few fennel seeds on top before cooking and add a spoonful of ricotta (25 g) or thick cream for a richer texture.
  • You can cook the casseroles in advance and then reheat them in the oven or in the microwave, the fennel will be softer.

Other ideas to capsize your taste buds
Our gourmet recipes
No-pastry mackerel and spinach quiche
Packed lunch
recipe_clock 10 min

No-pastry mackerel and spinach quiche

Paradise salad cornets
At the office
recipe_clock 15 min

Paradise salad cornets