Panna cotta with fennel, salmon and PASTIS DE L’ILE DE RE

  • Le 22 November 2023
  • par samuel
0 0 2875

RECOMMENDED BY : Gabrielle C, inspirée de la recette de Dany sur 750g

  • To prep

    55 min
  • Préparation

    55 min
  • To cook

    2 hr
  • Cuisson

    2 hr
  • Level

  • Niveau

  • Servings

  • Personnes

  • 2 organic fennel bulbs
  • Organic olive oil
  • 3 tablespoons PASTIS DE L'ILE DE RE
  • 30cl whipping cream
  • 3g agar-agar
  • 1 organic carrot
  • 1 organic red pepper
  • 2 slices smoked salmon
  • 1 teaspoon mustard
  • Dill
  • Ile de Ré salt
  • Maceron de l'île de Ré (to replace the pepper)


  • Step 01
    Wash and slice the fennel bulb and set half a fennel aside. Sweat the chopped fennel with 1 tablespoon of olive oil. Then pour in the PASTIS DE L'ILE DE RE for a flambé.
  • Step 02
    Add the cream and cook over a low heat for 25 minutes. Season to taste. Add the agar-agar and cook for a further 2 minutes, stirring constantly.
  • Step 03
    Mix the mixture and divide into small containers such as soup plates. Chill for 2 hours.
  • Step 04
    Peel and finely dice the carrot and pepper. Cook the carrot, pepper and remaining fennel in a spoonful of olive oil. Season with salt and pepper. Leave to cool.
  • Step 05
    nely dice the smoked salmon. Add the salmon, mustard and dill to the vegetables and mix well. Pour one or two spoonfuls over the cooled panna cotta. Garnish with a few sprigs of dill before serving.

You may also like