Spanish Char with Fennel and Orange | Tender & Crispy

Thoroughly wash the waxy potatoes and parboil them in boiling salted water for about 15 minutes until firm to the bite. Then drain, allow to steam off briefly, and halve lengthwise.

Wash the fennel, cut out the core, and cut the bulbs into thin wedges; set aside the delicate fennel fronds for garnish. Peel the garlic cloves and slice thinly. Wash the oranges with hot water, finely grate a little zest from one orange, then peel both oranges with a sharp knife so that the white pith is completely removed, and cut out the fruit segments. Catch any leaking orange juice in the process.

Briefly soak the saffron threads in the white wine and collected orange juice so that the wonderful aroma and golden-yellow color can fully develop.