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.
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