Clean the fennel and cut into strips. Clean and peel the carrots. Peel thin strips lengthways with the peeler. Peel and fillet 1 orange. Squeeze the second orange. If you use fresh ginger, peel it and cut it very finely.
Melt clarified butter in a pan over high heat. Briefly fry the ginger in it but do not let it burn. Turn down the heat. Add the fennel and cook for 1 - 2 minutes. Add the carrot noodles and sauté. Add the honey and glaze the vegetables with it. Deglaze with the orange juice and, with the lid closed, let it steep over low to medium heat until the vegetables have reached the desired firmness. If necessary, add a little water to prevent the vegetables from burning. If you don`t want a sauce that is too runny, you can remove the lid at the end and let the liquid evaporate.
Refine with a little cream if you like and season with salt and pepper. Finally fold in the orange fillets.
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