Fennel with Mornay Sauce

1. clean the fennel, put the green aside, cut the fennel into quarters lengthwise, perhaps remove the hard stalk.

2. boil a little salted water with the juice of one lemon, cook the fennel for 10 to 12 minutes with the lid on.

3. for the sauce: melt the butter. Sauté the flour in it while stirring, gradually add the milk, then simmer gently for 10 minutes. Remove the saucepan from the stove and fold in the Gruyère. Add the egg yolk and season with salt, pepper and nutmeg (freshly grated). Chop the fennel greens and add them. 4.

Butter an ovenproof dish, fill in the fennel quarters, drain well, dice the ham and sprinkle it in between. Pour the sauce over everything. Sprinkle with breadcrumbs, cover with butter flakes. Bake in a heated oven at 200 to 250 °C for about 25 minutes. The butter crumbs should be well browned.

Serve with parsley potatoes.

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