Gundheim Sonnenberg Riesling trocken -Lagenwein-.

Ingredients

• 2 piecesfennel bulbs
• 1 pieceorganic orange
• 3 tbspolive oil
• 1 tsphoney
• 100 mlvegetable broth
• 1 pinchsea salt
• 1 pinchblack pepper
• 0,5 tspfennel seeds

Preparation

1. 1Wash the fennel, set aside the fennel fronds for garnish, and slice the bulbs into approximately 5 mm thick slices.
2. 2Heat one tablespoon of olive oil in a pan and briefly sear the fennel slices on both sides.
3. 3Add the vegetable broth and braise the fennel over medium heat with the lid closed for about 8 to 10 minutes, until cooked but still al dente.
4. 4In the meantime, wash the orange thoroughly, finely grate the zest, and squeeze out the juice.
5. 5Emulsify the orange juice with the remaining olive oil, honey, salt, pepper, and lightly crushed fennel seeds to create a vinaigrette.
6. 6Arrange the fennel on a platter, drizzle with the vinaigrette, sprinkle with the orange zest, and garnish with the chopped fennel fronds.