Recipe: Stuffed Fennel with Reblochon Sauce

Name: Stuffed Fennel with Reblochon Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Ingredients: 5 fenouils; 250 g de reblochon; 3 escalopes de poulet; 1 oignon; 7 feuilles de sauge; 2 cubes de bouillon de volaille; 30 cl d'eau; 20 cl de crème fraîche liquide; 40 g de farine; 2 pincées de poivre vert Séchuan; 200 g de lardons allumettes fumées; 30 g de beurre; Sel

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.7/5 (12 reviews) Other dishes

Prep 20 min

Cook 30 min

Total 50 min

Servings 5 serv.

a surprising combination of fennel and reblochon accompanying chicken escalopes.

Ingredients for 5 servings

5 fennel bulbs
250 g of reblochon
3 chicken escalopes
1 onion
7 sage leaves
2 chicken stock cubes
30 cl of water
20 cl of liquid crème fraîche
40 g of flour
2 pinches of Szechuan green pepper
200 g of smoked lardons
30 g of butter
Salt

Step-by-step directions

Wash the fennel bulbs. Cook them for 15 to 20 minutes in a pot of boiling salted water (they should be tender while maintaining their structure). Drain them, let cool slightly, then cut them in half lengthwise. Remove and chop the flesh from each half bulb.
Cut the escalopes into small pieces and chop them with the sage leaves, season with salt and pepper, mix with the chopped fennel and set aside. Bring the water to a boil with the chicken stock cubes.
In a saucepan, melt 30 g of butter over low heat. Incorporate the flour while stirring constantly. Gradually pour in the chicken stock. Add the liquid crème fraîche and half of the reblochon. Cook for 5 to 6 minutes, stirring constantly.
Sauté the onions with the lardons in a pan without adding any fat. Incorporate the fennel and escalope mixture. Distribute the preparation in the hollowed-out fennel bulbs. Place them in a gratin dish. Spread the reblochon sauce over them, place the remaining reblochon cut into pieces on top and gratinée for 10 to 12 minutes in a preheated 180°C oven.