Summary

Ingredients

• 4 tuber / s fennel, cleaned
• salt
• 3 orange (s)
• 100 g butter, melted
• 3 egg yolks
• Pepper, black, freshly ground
• 125 g rocket, washed and spun dry
• 4 cocktail tomatoes, halved
• 6 tablespoon olive oil
• 2 tablespoon balsamic vinegar
• 3 tablespoon maple syrup
• 1 shallot (s), finely diced
• 4 half walnuts, alternatively: pecans

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Instructions

1. Cook the fennel in sparkling salted water for 10-12 minutes. Take out, cut in half lengthways, put in an ovenproof dish and keep warm.
2. Peel and fillet 1 orange. Squeeze the other 2 oranges.
3. Mix the egg yolks with 10 tablespoons of orange juice and whisk creamy over a hot water bath for 4 minutes, then fold in the melted butter. Season the hollandaise with salt and pepper, pour over the fennel halves and grill for 3 minutes.
4. Then decorate the fennel with the orange wedges, nut halves and the fennel green.
5. Put the rocket and the halved tomatoes in a bowl. Shake a sauce out of the oil, vinegar, syrup and shallot cubes. Mix these with the salad. Serve immediately.
6. Sufficient as a starter for 4 people; as a vegetarian main course with baguette for 2 people.