Fried Fennel Slices with Lime Oil

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine European
Servings (Default: 6)

Ingredients

  • 3 tuber / s fennel
  • Olive oil, for frying
  • salt
  • 100 ml white wine
  • Oil, (lime oil)
  • Pepper, coarse black
  • some fennel-green for garnish
Fried Fennel Slices with Lime Oil
Fried Fennel Slices with Lime Oil

Instructions

  1. Clean the fennel, cut off the ends of the stems, set aside some greens for the garnish. Cut out the stalk in a cone shape, leaving a remainder so that the tuber still holds together.
  2. Carefully cut the tubers into 5 mm thick slices on the slicer or with a sharp knife.
  3. Heat the olive oil in a large pan on medium heat and slowly fry the slices side by side, turning them several times and seasoning with salt on both sides.
  4. Caution: do not steam, it should already show signs of roasting.
  5. Arrange the slices on a platter.
  6. First deglaze the roast with a small dash of water, then pour in the white wine. (Such a small amount of wine splashes terribly in the pan, hence the water first.) Let the wine boil down a little and pour over the fennel slices.
  7. Finally, drizzle a few drops of lime oil over the vegetables, grind black pepper over them and garnish with a little fennel green.
  8. Note: The fennel is easy to prepare, even the day before. It also tastes very good warm or lukewarm with grilled fish.

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