Millefeuille of braised and raw fennel with black olives

The different textures of crisp raw and sweetly roasted fennel interplay beautifully in Matthew Forts smart starter
By Matthew Fort
Millefeuille of braised and raw fennel with black olives
  • Rating:
  • Serves: 4 as a main or 6 as a starter
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the braised fennel

  • 3 fennel, each cut into 4 slices lengthways
  • 3 tbsp olive oil

For the millefeuille

  • 1 fennel, thinly sliced lengthways using a mandoline
  • 50 g black olives, stoned and finely chopped
  • olive oil, for drizzling
  • 2 blood oranges, (optional), segmented


1. For the braised fennel: preheat the oven to 170C/fan 150C/gas mark 3. Drizzle half the olive oil on a baking tray, lay the fennel over and splash with the remaining oil. Sprinkle with salt, and bake for 30-40 minutes, or until soft and golden.

2. For the millefeuille: place a slice of cooked fennel on a plate, top with a sliver of raw fennel then spread with a thin layer of chopped olives. Top with another slice of cooked fennel and then finish with a raw slice. Drizzle over a little olive oil and place slivers of blood orange around the plate.

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