Fennel & Olive Gratin

Printemps 2015
food and drink

BY: Lucy Waverman

This dish goes well with fish, chicken or pork dishes. It is rich, creamy and out of this world.

1 large head fennel
2 tbsp (30 mL) butter
2 tsp (10 mL) sugar
½ tsp (2 mL) fennel seeds
¼ tsp (1 mL) chili flakes
¼ cup (60 mL) orange juice
½ cup (125 mL) chicken stock
12 dry-cured black olives, pitted
Salt and freshly ground pepper
½ cup (125 mL) whipping cream
¼ cup (60 mL) firm feta, grated

1 Preheat oven to 350°F (180°C).

2 Slice fennel in half lengthwise and remove core. Slice into long, ½-inch (1-cm) strips.

3 Melt butter in a skillet until it foams. Sprinkle in sugar and cook until it begins to caramelize, about 2 minutes. Add fennel and fennel seeds. Cook until fennel is slightly softened, about 3 to 4 minutes. Add chili flakes, orange juice and stock. Cover and cook until fennel is slightly soft, about 5 to 8 minutes. Remove cover, add olives, and continue cooking for 12 to 15 minutes or until fennel is caramelized.There will be some liquid in the pan. Season with salt and pepper.

4 Spoon fennel and olives into a small gratin dish. Return skillet to medium heat and add whipping cream. Bring to a boil, then simmer for 1 minute. Stir in feta until melted. Pour over fennel.

5 Bake for 10 to 15 minutes or until liquid is bubbling. Remove from oven. Serve with the fish.

Serves 4

What to Serve

Stock Type486514