Escartefigue-style mackerel and fennel casserole

recette la belle-iloise de cocotte fenouil à l'émietté de Maquereau à l'Escartefigue recette de fenouil au maquereau à l'escartefigue - conserverie la belle-iloise
2 people
10 min preparation time
25 min cooking time

All the ingredients

  • 1 tin of 80g la belle-iloise Escartefigue-style flaked Mackerel

  • 1 petit fenouil (approx. 200g)

  • 4 pinches salt

  • 2 pinches of pepper

Let's get started

Total time
35 min
Preparation
10 min
Cooking
25 min
  • Step 1
    Cut the fennel in half and then into thin strips (using a mandolin)
  • Step 2
    In a bowl, toss the fennel with the salt and pepper
  • Step 3
    Mix in the tin of Escartefigue-style flaked mackerel
  • Step 4
    Divide the mixture between two mini casseroles and put the lids on (the volume decreases by half during cooking)
  • Step 5
    Bake in a hot oven for 20 minutes at 200 °C (gas mark 6)
  • Step 6
    Leave to stand 5 minutes before serving
Tips

Before cooking, add a few fennel seeds and a spoonful of ricotta or thick cream to the casserole dishes for extra creaminess.

By preparing the casseroles in advance and reheating them later in the oven or microwave, the fennel will be more caramelised... Bon appétit!

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