Recipes
Dinner
Fennel and fish au gratin with Beemster Lite
Ingredients (for 4 persons)
- 4 fennel bulbs
- 1 red and 1 green pepper
- 150 g salmon filet
- 150 g sea wolf or monkfish filet
- 150 g peeled large prawns (cocktail prawns)
- 1 lemon
- chilli salt
- 150 g Beemster Lite
- 1 garlic clove
- 3 sprigs (flat leaf) parsley
- 1 rusk
- (mashed potatoes)
Preparation
Bring a large pan of water to the boil. Use a pointed knife to carefully remove the outermost two layers of the fennel bulbs. Slice off the very bottom of the root and stalks, and slice the bulbs into strips. Halve the peppers; remove the stem, seed and pith. Slice the peppers into 3-4 cm thick strips and slice these into 2-3 mm thin strips. Blanch the fennel and pepper strips for 2 minutes, use a slotted spoon to remove from the pan and put in a sieve to drain. Next, place approximately 2/3 of the vegetable mixture in a casserole dish. Boil the fennel wedges for 5 minutes, remove from the pan and place in the casserole dish. Cube the fish filets. Wash the lemon and grate the zest (only the yellow part). Juice the lemon. Mix the cubed fish and shrimp with the lemon juice and the rest of the sliced vegetables, add a dash of chilli salt and divide the mixture evenly over the 8 fennel wedges. Grate the Beemster Lite, mince the garlic clove, finely chop the parsley leaves and crumble the rusk as finely as possible. Mix this with the lemon juice, and divide evenly over the fennel wedges.
Put the casserole dish in the oven (not pre-heated). Set the oven to 200°C. Cooking time is 20 minutes once the oven has reached 200°C.
Delicious with mashed potatoes