Fennel and anchovy gratin with parmesan


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


  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.
  2. Lay half the fennel slices in an ovenproof gratin dish and then season with a pinch of salt.
  3. Cut the anchovies in half lengthways and distribute them over the fennel in the dish, then cover with the remaining fennel slices.
  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.
  5. Mix together the Parmesan and breadcrumbs in a bowl.
  6. Remove the foil and sprinkle the gratin with the mixed cheese and breadcrumbs, then return to the oven to brown for 10 minutes.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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