Perhaps your new favorite bean dish:
1. debone herring, place on skin side, pull out remaining bones with tweezers and cut fillets from skin with a sharp kitchen knife (or fillet from fishmonger). Rinse cooled fillets and dry with kitchen roll. Peel garlic and cut into thin slices. Rinse orange hot, rub dry, and thinly slice peel with a peeler. Make white wine, garlic, orange peel, fennel seeds, vinegar, sea salt, coarsely ground pepper and savory about 3 min. Remove from heat, put the fillets in the hot broth and leave them in it for one night.
2. cut fennel greens into small pieces, chop coarsely, put aside covered. Clean the fennel, cut in half lengthwise, remove the stalk and cut or slice the fennel into very thin slices. Toss fennel with juice of one lemon, salt and 4 tbsp olive oil and toss for 1 hour. Peel onion, halve and cut into very thin slices. 3.
Coarsely chop the parsley. Mix fennel greens into lettuce, arrange on plates, evenly distribute onions and olives over top.
Remove herrings from the broth and arrange on the leaf lettuce. Fish the savory out of the broth. Sprinkle parsley over the fillets, drizzle a small amount of gravy and 4 tbsp olive oil over the top.
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