{"id":1048,"date":"2020-11-29T23:43:32","date_gmt":"2020-11-29T22:43:32","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=1048"},"modified":"2024-11-30T18:49:02","modified_gmt":"2024-11-30T17:49:02","slug":"pike-perch-and-fennel-gratin","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=1048&lang=en","title":{"rendered":"Pike-Perch and Fennel Gratin"},"content":{"rendered":"<p>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\u2019s 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.<\/p>\n<p><strong>Serves two:<\/strong><\/p>\n<ul>\n<li>1 skinned and trimmed pike-perch fillet (about 250g)<\/li>\n<li>1 fennel bulb (about 300g)<\/li>\n<li>1 handful of precooked grey shrimp (about 20)<\/li>\n<li>1 ball of mozzarella<\/li>\n<li>2 teaspoons of coriander seeds<\/li>\n<li>6 teaspoons of cr\u00e8me fra\u00eeche<\/li>\n<li>3\u20134 grams of katsuobushi<\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p>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.<\/p>\n<p>Separate the upper and lower fillets from the pike-perch to ensure no bones remain. Cut the fillets into square chunks and set aside.<\/p>\n<p>Thinly slice the mozzarella ball, aiming for 10 to 12 slices, and set aside.<\/p>\n<p>Remove the shells from the grey shrimp and set them aside.<\/p>\n<p>In two individual gratin dishes, layer the fennel as a base. Arrange the pike-perch pieces on top, then spoon 3 teaspoons of cr\u00e8me fra\u00eeche over each dish. Sprinkle with grey shrimp and coriander seeds, and finally, layer the mozzarella slices on top.<\/p>\n<p>Bake for 15 minutes at 200\u00b0C with a fan setting. Then switch to the grill and cook for an additional 4 minutes to achieve a golden gratin topping.<\/p>\n<p>Sprinkle the katsuobushi flakes over the gratin right before serving.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-693\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/11\/IMG_20201129_195318-1024x768.jpg\" alt=\"plat a gratin contenant du poisson blanc des l\u00e9gumes en lamelle de petites crevette et des grains de coriandre morceaux d'un fromage blanc gratin\u00e9s \" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/11\/IMG_20201129_195318-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/11\/IMG_20201129_195318-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/11\/IMG_20201129_195318-768x576.jpg 768w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/11\/IMG_20201129_195318-1536x1152.jpg 1536w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2020\/11\/IMG_20201129_195318-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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\u2019s [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":693,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-1048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1048","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1048"}],"version-history":[{"count":3,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1048\/revisions"}],"predecessor-version":[{"id":1051,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/1048\/revisions\/1051"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/693"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1048"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1048"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1048"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}