Stuffed fennel with orange-rosemary sauce

Name: stuffed fennel with orange-rosemary sauce
Total time: 35 min
Yield: 4
Ingredients: 4 fennel bulb; 2 tablespoon olive oil; 1 shallot; 1 little onion; 1 clove garlic; 1 leeks; 1 tin can tomato paste; 200 gram unpolished rice; 0.5 tablespoon rosemary; 300 milliliters orange juice; 1 tablespoon potato starch; 400 gram smoked chicken fillet

Ingredients

Directions

Cut the caps from the stalk of the fennel and cut off some of the stems. Keep the fennel green.
Halve the fennel tubers and hollow them out with a sharp knife. Cut the stuck part of the fennel into pieces.
Boil the fennel tubers in salt for about 10 minutes. Keep the fennel warm in the cooking liquid.
Heat the olive oil and stir-fry the shallot, garlic, leek and fennel pieces for 2-3 minutes. Add the tomato paste and fry for 1 minute. Spoon the rice and half of the rosemary and cook for 2 minutes.
Pour in 250 ml of the flask and cook gently for 10-12 minutes until the moisture is absorbed.
Heat the orange juice with 100 ml of water and the rest of the rosemary. Bind this moisture with diluted potato starch.
Fill the fennel tubers with the rice mixture and place on hot plates with the slices of chicken breast. Drizzle with the sauce and garnish with the fennel green.