Fillet the oranges while collecting the juice. Squeeze out the rest of the juice from the remains of the fruit after filleting and collect it. Provide both. Cut the tender green on the fennel separately and set aside. Quarter the fennel bulbs, remove the stalk and cut the quarters into narrow strips.
Bring the fennel strips to the boil in mild salted water and simmer gently for a maximum of 5 minutes. Then drain the water, add a good dash of olive oil to the pan and sweat the fennel in it, but do not brown. Then deglaze with the orange juice and reduce a little, stirring occasionally. Pour in the cream, bring to the boil briefly and season everything with salt and pepper - it shouldn`t be too spicy. Finally stir in the orange fillets and the fennel greens, but do not boil any more.
To soften the fennel taste, you can just take a bulb of fennel and add a little white cabbage cut into fine strips. The preparation remains the same.
The vegetables are a perfect accompaniment to fried scallops or steamed / fried fish, butter rice goes best with it, also with a few fresh peas in it.
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