Fried fennel slices with lime oil

Ingredients for 6 servings:

• 3 bulbs of fennel
• Olive oil, for frying
• Salt
• 100 ml white wine
• Oil, (lime oil)
• Pepper, coarse black
• some fennel greens for garnishing

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

ideal for a Mediterranean antipasti buffet

Clean the fennel, trim the stem ends, and set aside some of the green parts for garnishing. Cut out the stalk in a cone shape, leaving a little bit so that the bulb still holds together. Carefully slice the bulbs into 5 mm thick slices using a slicer or a sharp knife. Heat olive oil in a large pan over medium heat and slowly fry the slices side by side, turning them over several times and seasoning them with salt on both sides. Caution: Do not steam, as you want some browning marks to appear. Arrange the slices on a platter. First deglaze the pan with a small splash of water, then add the white wine. (Such a small amount of wine in the pan splashes terribly, so add the water first.) Let the wine reduce slightly, then pour it over the fennel slices. Finally, drizzle a few drops of lime oil over the vegetables, grind black pepper over them, and garnish with some fennel greens. Note: The fennel can be prepared well in advance, even the day before. Warm or lukewarm, it also tastes very good with grilled fish.