Fennel with capers, crayfish and grapefruit

Name: fennel with capers, crayfish and grapefruit
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 fennel bulb; 2 el traditional olive oil; 1 grapefruit; 100 g capers; 25 g fresh chives tray; 100 g fresh crayfish

Side dish with lots of vegetables: fennel, crayfish, grapefruit and capers.

Ingredients

Directions

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! .