Escartefigue-style mackerel and fennel casserole

recette la belle-iloise de cocotte de fenouil au maquereau recette de cocotte fenouil maquereau à l'escartefigue
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
  • 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

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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