Smoked salmon parcels with fennel & walnut salad
Salmon and walnuts make an unusual marriage, but the flavours and textures work together really well. A great starter or light lunch
Fennel gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 large fennel bulbs
- pinch grated nutmeg
- 1 garlic clovecrushed
- 200ml double cream
- 50g parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal320
- fat31g
- saturates17g
- carbs4g
- sugars3g
- fibre3g
- protein7g
- salt0.56glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6 and put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil for 5-6 mins, then drain well. Arrange in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the Parmesan, then bake for 20 mins until golden.
