Baked Fennel Leaves with Fish Filling

Ingredients

• 3 shallots
• 2 tbsp parsley
• 4 bulbs fennel
• Salt
• 4 tbsp butter
• 600 g redfish fillet
• Pepper (freshly ground)
• 2 Eggs
• 2 tsp vegetable stock
• 8 tbsp breadcrumbs

Instructions

1. 1.

   Peel and finely dice the shallots. Wash the fennel bulbs, set aside the tender greens. Cook the fennel bulbs in boiling salted water for 15-20 minutes, cool them, and separate individual leaves from the bulb. Heat 2 tbsp butter, season the redfish fillets with salt and pepper, and sear each side for about 3 minutes. Place the fish fillets in a bowl and mash with a fork.

2. 2.

   Sauté the shallots in 1 tbsp butter until translucent, then add to the fish. Add parsley, eggs, seasoned vegetable stock, and 2 tbsp breadcrumbs; mix well. Season the fennel leaf shells with salt and pepper, fill them with the fish mixture. Arrange the filled leaves in a greased baking dish, dot with remaining butter, sprinkle with leftover breadcrumbs, and bake at 180°C for about 10 minutes until golden.

3. 3.