Rinse the fennel, clean it (keep the green) and cut it in half lengthwise. Remove the inside except for one or two layers with a pointed kitchen knife. Make the fennel halves in boiling hot salted water with juice of one lemon 2 min, immediately put into ice-cold water and drain.
Chop half of the drained fennel flesh (use the rest elsewhere). Sauté diced onion in hot oil until translucent, add chopped fennel and sauté for 5 min until soft.
Add fennel seeds and tomato juice and continue steaming for 5 min. Blanch (scald) tomatoes, cut into quarters and remove seeds. Dice the tomato quarters.
Add diced tomatoes, cheese and chopped fennel greens to fennel form. Season well with salt and freshly ground pepper. Fill into the fennel halves. Bake in preheated oven for 15 min.
Pernod is replaced
Top/bottom heat: 250 degrees
Circulating air degree: 220 degrees
Gas: level: 5
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