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

Instructions

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.
Carefully cut the tubers into 5 mm thick slices on the slicer or with a sharp knife.
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.
Caution: do not steam, it should already show signs of roasting.
Arrange the slices on a platter.
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.
Finally, drizzle a few drops of lime oil over the vegetables, grind black pepper over them and garnish with a little fennel green.
Note: The fennel is easy to prepare, even the day before. It also tastes very good warm or lukewarm with grilled fish.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.