Ingredients:

1 Fennel
1 Lemon
1 Clove of garlic
40 g butter
2 tablespoons of olive oil
1 teaspoon of sugar
2 tablespoons of labneh
Pepper
Salt
1/2 teaspoon of saffron

Method:

Melt half of the butter in a saucepan, add saffron, and set aside to allow the butter to absorb the aroma and turn an orange color.

Cut the fennel into thick slices, keeping a few green stalks. In a pan, melt another half of butter, then add a tablespoon of olive oil. Once heated, add a teaspoon of sugar and the fennel slices. Caramelize on low heat for about 10 minutes, occasionally basting them with butter. Add salt and remove from heat when browned on both sides.

Spread the labneh on a plate – you can use store-bought, or make it yourself. Simply place thick yogurt in a cloth-lined dish for a few hours. Once the whey has drained, you'll have homemade labneh. Add a tablespoon of olive oil, salt, and pepper.

Strain the butter with saffron and heat it until it reaches the smoking point. Keep it on the heat for about 4 minutes, until you smell a nutty aroma and the butter turns a golden-brown color.

Place a warm slice of fennel on the plate with labneh, and sprinkle with lemon zest and chopped garlic. Add the green stalks and drizzle with saffron butter. Season with salt and pepper to taste.

"I won’t let you leave the table if we won’t have the caramelized fennel."
Kisses 
Paulina