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1
Trim the fennel in the usual way, scraping away fibrous threads with a potato peeler, or remove and discard the outer layers if they are tired-looking or tough.
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2
Chop the flesh into small chunks and toss in 1/2 oz melted butter.
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3
Half cover the pan and leave to cook gently for 10 minutes just shaking the pan occasionally.
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4
Add the bacon, cut into snippets, increase heat and cook, stirring frequently, for several minutes until the bacon is cooked and the fennel is steaked with gold.
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5
Season with a good squeeze of lemon and plenty of pepper, and set aside to cool before mixing with the fish, which should be broken into large chunks.
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6
Make a sauce with 1 1/2 oz each butter and flour, the milk and the stock, and simmer gently, half covered, for about 10 minutes.
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7
Away from the heat, season with scant 1 teaspoon mustard, a little salt and plenty of pepper.
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8
Gently fold in the fish mixture and divide between 8 small scallop shells or cocottes or put it all into one large gratin dish.
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9
Cover with foil and reheat in the oven straight away, or if preparing ahead, set aside in a cool place until close to serving time.
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10
If the mixture is cold when it goes into the oven, it will probably need 25 minutes to become thoroughly heated through.
