Seared heart of palm with lemon garlic aioli, brown butter panko and fennel salad

Combine the egg yolk, salt, lemon zest, chopped garlic and lemon juice in a bowl set on a wet rag.

Slowly pour in olive oil until the aioli thickens, slightly thicker than shown, almost like a bearnaise.

Add a little chopped fennel and a little lemon juice.

Brown a couple of knobs of butter in a small saute pan over medium-high heat until it foams and is just about to turn brown.

Add the panko and black pepper; colour it brown, take off the heat and let carry-over finish the colour; return to the heat if too blonde.

Season the panko with black pepper and a slight pinch of salt; set aside. Optionally add chives or fennel tops.

Thinly slice the fennel, the thinner the better, into a bowl; set aside.

Heat a little oil in a saute pan over medium-high; season the heart of palm only slightly with salt and pepper and roll it in the seasoning.

Saute the heart of palm, turning the heat down a little once the pan is going.

Add the butter and let it brown with the heart of palm for more colour; take off the heat and let rest.

Slice chives over the heart of palm. Dress the fennel with a little olive oil, salt and pepper.

Plate: aioli first, then the heart of palm, a good amount of the panko, and a little fennel salad on top.