Bream with Braised Fennel and Salmon with Ratatouille (Part 2) - Perfect

Chop the fennel, keeping the green tops for the sauce.

Heat a pan and add a fat knob of butter and a good slug of olive oil.

Chop some garlic and add it along with the fennel to the pan.

Season with salt and pepper and stir well.

Add a few fennel seeds to the pan.

Pour in half a glass of white wine and turn the heat down to simmer.

Cover the pan with a lid to braise the fennel.

Dice the aubergine, chop a courgette, and a red pepper for the ratatouille.

Chop a yellow pepper, a red onion, and some garlic for the ratatouille.

Fry the vegetables in a pan until they break down a bit and become colorful.

Add a teaspoon of tomato juice to thicken the stew.

Season the ratatouille with salt and pepper and cover with a lid to cook down.

Equipment Needed

Spice Level:

Allergens