Escartefigue-style mackerel and fennel casserole

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

recipe_people 2

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 25 min

What you need for this recipe


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
  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.
  • 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.

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