Her favorite dish – fennel and salmon gratin
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Today Alfons Schuhbeck is cooking with stage and costume designer and university professor Thomas Pekny. Ingredients: 750 g fennel 150 ml vegetable stock 150 ml dry white wine 600 g redfish fillet 2 tbsp lemon juice Salt and pepper 200 g mascarpone 100 g freshly grated Parmesan Fat for the dish Preparation time approx. 25 minutes plus 20 minutes baking time Clean and wash the fennel and put the fennel greens to one side. Cut the fennel lengthwise into 1 cm thick slices. Bring the vegetable stock and white wine to the boil, cover and cook the fennel slices over a medium heat for 5 minutes. Drain well. Rinse the redfish fillet in cold water, pat dry and cut into bite-sized pieces. Season with salt and pepper. Preheat the oven to 200 degrees (fan oven 180). Grease a shallow baking dish. Place the fennel on top - then pepper and salt. Place the fish on top. Mix the mascarpone with 4-5 tablespoons of fennel stock and half of the Parmesan, season with pepper and pour over the ingredients in the casserole dish. Sprinkle with the remaining Parmesan. Bake the gratin in the oven until the cheese is golden yellow. Garnish with fennel.
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