Escartefigue-style mackerel and fennel casserole
2
people
10 min
preparation time
25 min
cooking time
All ingredients
1 tin of 80 g la belle-iloise Escartefigue-style flaked Mackerel
1/2 fennel bulb (approx. 200 g)
4 pinches salt
Bake in a hot oven for 20 minutes at 200 °C (gas mark 6).
Let's get started
Total time
35 min
Preparation
10 min
Cooking
25 min
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Step 1Cut the fennel in half and then into thin strips (using a mandolin)
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Step 2In a bowl, toss the fennel with the salt and pepper
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Step 3Mix in the tin of Escartefigue-style flaked mackerel
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Step 4Divide the mixture between two mini casseroles and put the lids on (the volume decreases by half during cooking)
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Step 5Bake in a hot oven for 20 minutes at 200 °C (gas mark 6)
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Step 6Leave 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
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