Clean the fennel bulbs, cut them into quarters lengthwise and set the greens aside. Remove the peel from the shallot and garlic and finely dice. 2. preheat electric stove to 175 °C. Heat oil in a wide ovenproof saucepan. Sauté shallot and garlic until translucent, but do not brown. Place fennel quarters on top of each other. Rinse culinary herbs, dab dry and sprinkle evenly between them, slightly chopped. Season with salt, juice of one lemon, pepper, bay leaf. Pour in the wine and stock and cook for 40-45 minutes with the lid on the middle shelf of the hot oven (gas: level 2).
Remove the olive flesh from the stone in wedges. Lift out the fennel and keep warm with the olives. Boil the cooking stock at high temperature a little bit, season and pour over the fennel form. Chop the fennel greens and sprinkle them on top. Serve warm or cooled.
quickly: Bistro cuisine
Our tip: It is best to use fresh herbs for a particularly good aroma!
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