Fennel is officially in season in June! Jazz up your side dishes with this fennel gratin – a tasty and perfect accompaniment to a wood fired fish dinner!
- 4 large fennel bulbs
- pinch grated nutmeg
- 1 garlic clove, crushed
- 200ml double cream
- 50g parmesan (or vegetarian alternative)
Heat your wood fired oven to max temperature, let it cool to a baking environment at 250degrees C and maintain. Place a pan of salted water in to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in a cast iron dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with Parmesan and bake for 20 minutes until crisp and golden brown. Serve with your choice of fish for the perfect summery dish!
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