Chanterelle Fennel Gratin

For the chanterelle fennel gratin, first cut the fennel bulbs into quarters and put the young fennel greens aside.

Then put them in a pot and cover with water, add the vinegar, coriander seeds, bay leaves and salt and cook covered at moderate about 15 – 20 minutes until soft.

Lift out with a dumpling lifter and drain.

Heat butter in a pan and fry the fennel quarters all around in it, so that they brown a bit.

Then place them in a greased baking dish.

For the gratin sauce, heat the butter with the olive oil in a frying pan.

Peel and finely dice the onion and garlic and fry them in it.

Add the cleaned, finely chopped chanterelles, season with salt and pepper and sauté until the liquid has almost evaporated. Remove from heat.

Preheat the oven to 180 °C.

Mix the whipped cream with the cheese and add to the cooled mushrooms. Mix well.

Pour over the fennel and bake on the middle shelf for approx. 15 – 20 min.

Sprinkle the chanterelle fennel gratin with the finely chopped fennel greens and serve immediately.

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