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Fennel and anchovy gratin with parmesan

Rowley Leigh's comforting gratin works as a starter or a main
Nassima Rothacker

This can be an unctuous side dish or a starter in its own right. Pairing Parmesan and anchovy is an old trick of mine: the fennel is the perfect foil to the two umamis, which are almost seasoning enough. Panko crumbs are good for the breadcrumb topping.

Ingredients

Ingredients

4 fennel bulbs
12 anchovy fillets
300ml double cream
75g grated parmesan
75g fine breadcrumbs
  1. Method

    Step 1

    Trim the bases of the fennel bulbs and cut off the top stalks and fronds. Cut the bulbs lengthways through the base in thick slices 0.5-1cm thick. Wash the fennel slices, then steam or boil them until just cooked through.

    Step 2

    Lay half the fennel slices in an ovenproof gratin dish and then season with a pinch of salt.

    Step 3

    Cut the anchovies in half lengthways and distribute them over the fennel in the dish, then cover with the remaining fennel slices.

    Step 4

    Pour the cream over the fennel and cover the dish with foil. Bake in a hot oven at 200°C/fan oven 180°C/mark 6 for 25-30 minutes, until the cream has thickened and absorbed the flavours.

    Step 5

    Mix together the Parmesan and breadcrumbs in a bowl.

    Step 6

    Remove the foil and sprinkle the gratin with the mixed cheese and breadcrumbs, then return to the oven to brown for 10 minutes.