Fennel Gratinated with Orange Hollandaise
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tuber / s fennel, cleaned
- salt
- 3 orange (s)
- 100 g butter, melted
- 3 egg yolks
- Pepper, black, freshly ground
- 125 g rocket, washed and spun dry
- 4 cocktail tomatoes, halved
- 6 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 3 tablespoon maple syrup
- 1 shallot (s), finely diced
- 4 half walnuts, alternatively: pecans
Print Recipe
Pin Recipe Instructions
- Cook the fennel in sparkling salted water for 10-12 minutes. Take out, cut in half lengthways, put in an ovenproof dish and keep warm.
- Peel and fillet 1 orange. Squeeze the other 2 oranges.
- Mix the egg yolks with 10 tablespoons of orange juice and whisk creamy over a hot water bath for 4 minutes, then fold in the melted butter. Season the hollandaise with salt and pepper, pour over the fennel halves and grill for 3 minutes.
- Then decorate the fennel with the orange wedges, nut halves and the fennel green.
- Put the rocket and the halved tomatoes in a bowl. Shake a sauce out of the oil, vinegar, syrup and shallot cubes. Mix these with the salad. Serve immediately.
- Sufficient as a starter for 4 people; as a vegetarian main course with baguette for 2 people.
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