Fennel with capers, crayfish and grapefruit

Cut the stems and a piece of the underside of the fennel tubers. Halve, remove the hard core and cut into thin parts.

Heat the oil in a frying pan and fry the fennel for 8 minutes. Season to taste with salt and pepper.

Meanwhile, peel the orange and white skin of the grapefruit with a sharp knife. Cut out the segments between the membranes and collect the juice.

Let the capers drain and collect 1 tbsp of the moisture. Slice the chives.

Spoon the fennel in a bowl and mix with the capers and the collected liquid, the grapefruit, 4 tbsp grapefruit juice and the chives.

Season with pepper and salt. Divide the crayfish over it. Yummy! .