Cut the stems off and the (hard) heart out of the fennel and cut the rest in small pieces (1 by 0,5 cm).
Put some olive oil (preferably quite good quality) in a pan and bake the fennel on high heat for 1 minute and then turn the heat low.
Crush two cloves of garlic and add them to the fennel. Add some fennel seeds and some pepper as well. Keep on low heat for three minutes while stirring occasionally.
Then add a dash of white balsamic vinegar. Let it reduce while stirring.
Then add 10 gr of salted butter (or if you don't have that, some butter and some salt).
Put a lid on the pan and let it braise for 15-20 minutes.
crushed croutons
Cut a slice of old bread into dices and soak them in some olive oil. Add some salt and pepper.
Put the dices on a piece of baking paper and put them into the oven for about 10-15 minutes or until crunchy.
Finishing touches
Put some slices of lemonzest into the pan with the fennel.
Break (don't cut) the feta into crumbs.
Crush the croutons into crumbs as well.
Plating
For each plate, place a plating ring on a small plate, put ¼ of the fennel in it, add some crushed croutons and some feta, then finish with some extra lemon zest and a cress.