Fennel and thyme gratinée

AT A GLANCE

  • Serves 6 people

  • 200 gm coarse fresh sourdough breadcrumbs
  • 50 gm clarified butter, melted (see note)
  • 1/3 cup (firmly packed) flat-leaf parsley, finely chopped
  • 1 tbsp thyme leaves
  • Finely grated rind of 2 lemons
  • 3 fennel bulbs, cut into 6 wedges
  • 100 gm butter
01   Preheat oven to 170C. Combine breadcrumbs and clarified butter in a bowl, season to taste, scatter mixture on an oven tray and bake, stirring occasionally, until lightly toasted (5-10 minutes). Add parsley, thyme and lemon rind and set aside.
02   Place fennel in a saucepan large enough to fit fennel snugly in a single layer, dot with butter, add 1 litre water, cover closely with baking paper, cook over medium heat until tender (10-15 minutes). Remove fennel (reserve 150ml cooking liquid), transfer to a 1.5-litre baking dish. Pour reserved liquid over fennel, season to taste, scatter with breadcrumb mixture, bake until golden (20-30 minutes). Serve hot.
Note You'll need about 75gm butter to yield 50gm clarified butter.

This recipe is from the July 2010 issue of Australian Gourmet Traveller.

Recipe:

DANIEL SOUTHERN, COMME KITCHEN, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

LIGHTLY FLORAL AND NUTTY CHARDONNAY FROM SOUTHERN BURGUNDY. , suggested by MARTY MCCAIG AND FREDERIC BLEVIN

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