Fennels gratin
42
23'
Ingredients for the preparation
Steamed fennels: 2.865 g
Béchamel: 400 g
Egg yolks: 60 g
Butter: 50 g
Grated Parmesan cheese: 80 g
Preparing and cooking
Mix béchamel with egg yolks in a bowl and cover the fennel previously spread on the tray. Sprinkle grated cheese and butter flakes. Refrigerate for 30 minutes.
Preheat the oven and then cook following the parameters (see pdf).