Fennel au gratin with bacon medallions

Name: Fennel au gratin with bacon medallions
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2–3 Fennel tubers (about 800 g); 1/2 untreated lemon; 7-10 Tbsp Salt; 30 g Hard cheese (e.g. Parmesan or Grana Padano); 2 Onions; 2 Garlic cloves; 6 TABLESPOONS Oil; 20 g Breadcrumbs; 7-10 Tbsp Pepper; 1 can(s) (425 ml) chunky tomatoes; 2 TEASPOONS Balsamic vinegar; 7-10 Tbsp Sugar; 8 Pork fillet medallions (approx. 75 g each); 8 discs Bacon; 2-3 TEASPOONS medium hot mustard; 7-10 Tbsp little wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2–3 Fennel tubers (about 800 g)
1/2 untreated lemon
7-10 Tbsp Salt
30 g Hard cheese (e.g. Parmesan or Grana Padano)
2 Onions
2 Garlic cloves
6 TABLESPOONS Oil
20 g Breadcrumbs
7-10 Tbsp Pepper
1 can(s) (425 ml) chunky tomatoes
2 TEASPOONS Balsamic vinegar
7-10 Tbsp Sugar
8 Pork fillet medallions (approx. 75 g each)
8 discs Bacon
2-3 TEASPOONS medium hot mustard
7-10 Tbsp little wooden skewers

Directions

1
Wash the fennel, remove the outer skin. Cut off the fennel greens and chop except for something to garnish. Cut the fennel into quarters and cut out the hard stalk so that the segments are still holding together. Wash lemon hot, grate dry, cut into slices or pieces and put into boiling salt water. Cook the fennel quarters in it for about 8 minutes, take them out, rinse in cold water and let them drip off
2
Grate cheese, peel onions and garlic, chop finely. Mix half of the onions and garlic with the fennel green, cheese, 3 tbsp. oil and breadcrumbs, season with salt and pepper
3
Heat 1 tablespoon of oil in a saucepan. Fry the remaining onions and garlic in it. Deglaze with tomatoes and vinegar, bring to the boil and season with salt, pepper and sugar. Put the tomato sauce in a large casserole dish (approx. 2.4 litres capacity). Pour the parmesan mixture on the fennel quarters, press them slightly. Place the quarters in the casserole dish. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes until brown
4
Wash the meat and dab dry. Place slices of bacon next to each other on the work surface, spread a thin layer of mustard, wrap 1 slice around each medallion and fix with wooden skewers
5
Heat 2 tablespoons of oil in a large frying pan. Fry the meat for 8-10 minutes while turning, season with salt and pepper. Remove the fennel and arrange on plates with sauce and meat. Black bread tastes good with it