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🍽️ Fennel Leaves Stuffed with Pan-Fried Fish

432 kcal · 30 min · 4 servings

Ingredients

• 3 shallots
• 2 tbsp parsley
• 4 bulbs fennel
• salt
• 4 tbsp butter
• 600 g redfish fillet
• pepper (from the mill)
• 2 eggs
• 2 tsp vegetable bouillon
• 8 tbsp breadcrumbs

Instructions

1. 1. Peel the shallots and cut them into fine cubes.
2. 2. Thoroughly wash the fennel bulbs.
3. 3. Set aside the tender green fennel fronds.
4. 4. Boil the fennel in salted water for 15 to 20 minutes.
5. 5. Shock the fennel with cold water.
6. 6. Carefully separate the leaves from the fennel bulb.
7. 7. Heat 2 tablespoons of butter in a pan.
8. 8. Season the red mullet fillets with salt and pepper.
9. 9. Fry the fillets for about 3 minutes on each side.
10. 10. Remove the fish fillets from the pan and place them in a bowl.
11. 11. Mash the fish with a fork.
12. 12. Sauté the shallots in the pan with 1 tablespoon of butter until translucent.
13. 13. Add the shallots to the mashed fish.
14. 14. Add parsley, eggs, granulated vegetable broth, and 2 tablespoons of breadcrumbs.
15. 15. Mix all the filling ingredients well.
16. 16. Season the fennel leaf shells with salt and pepper.
17. 17. Fill the fennel leaves with the fish mixture.
18. 18. Place the filled leaves in a buttered baking dish.
19. 19. Distribute the remaining butter in small pieces over the fennel.
20. 20. Sprinkle the dish with the remaining breadcrumbs.
21. 21. Preheat the oven to 180 degrees.
22. 22. Bake the fennel leaves in the oven for about 10 minutes.

Nutrition per serving

• kcal: 432
• Protein: 37 g · Fett/Fat: 21 g · Carbs: 23 g