Gratins are a texture show before they are a flavor show. Here, the crunchiness of fennel contrasts with the softness of pike-perch. As pike-perch is a rather delicate fish, it’s best to avoid overpowering it with strong cheeses or bold spices. A touch of mozzarella, a sprinkle of coriander seeds, and this fish is framed with finesse.

Serves two:

• 1 skinned and trimmed pike-perch fillet (about 250g)
• 1 fennel bulb (about 300g)
• 1 handful of precooked grey shrimp (about 20)
• 1 ball of mozzarella
• 2 teaspoons of coriander seeds
• 6 teaspoons of crème fraîche
• 3–4 grams of katsuobushi

Cut the fennel bulb into quarters, then slice it into julienne strips across the grain. Blanch the slices for 3 minutes, drain, and set aside.

Separate the upper and lower fillets from the pike-perch to ensure no bones remain. Cut the fillets into square chunks and set aside.

Thinly slice the mozzarella ball, aiming for 10 to 12 slices, and set aside.

Remove the shells from the grey shrimp and set them aside.

In two individual gratin dishes, layer the fennel as a base. Arrange the pike-perch pieces on top, then spoon 3 teaspoons of crème fraîche over each dish. Sprinkle with grey shrimp and coriander seeds, and finally, layer the mozzarella slices on top.

Bake for 15 minutes at 200°C with a fan setting. Then switch to the grill and cook for an additional 4 minutes to achieve a golden gratin topping.

Sprinkle the katsuobushi flakes over the gratin right before serving.