Name: Gratin de Fenouil au Crabe (Baked Fennel with Crab)
Yield: Serves 4
Cuisine: French
Ingredients: grated nutmeg; ½ cup dryish bread crumbs; 1 tablespoon finely chopped herb fennel; 2 large heads Florentine fennel; salt; 4 tablespoons butter; 1 dressed crab; 4½ level tablespoons all-purpose flour; 1 cup plus 2 tablespoons whole milk; 1 bay leaf; ½ cup grated Gruyère cheese; 1 tablespoon finely chopped oregano; 2 teaspoons Pernod or other pastis

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

Florentine fennel is the fat bulbous relative of the herb fennel. I created this recipe one year when it grew especially well in my Devon garden.

Ingredients

2 large heads Florentine fennel
salt
4 tablespoons butter

Europe
France
Fish course
Stew
Pescatarian
Mediterranean

Method

Trim and quarter the heads of fennel. Cook in boiling, salted water for 5–8 minutes or until tender, then drain well. Butter four gratin dishes with 1 tablespoon of butter and divide the brown crab meat between them. Arrange the fennel on top and spoon the white crab meat around it.

Melt the remaining butter in a pan and stir in the flour for 1–2 minutes. Then gradually stir in the milk

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Ingredients

Method

Part of