A simple yet original recipe, to be accompanied by a salad.
Cook the chopped fennel in an oiled pan for about twenty minutes until they are almost cooked.
Whisk the eggs with the cream.
In a dish, layer the fennel with the smoked trout cut into pieces.
To finish, pour the cream/egg mixture and then bake for 20 minutes at 180°.
0 servings
6
TH 
EN