Fried Egg, Fennel and Oranges

Trim the fennel, setting a few of the fronds aside. Chop two of the bulbs into small cubes and the third into slices.|Place the cubes in a saucepan with the fronds, completely cover them with milk and add a pinch of salt. Cook for 20 minutes from when it comes to a boil, then blend everything together to obtain a cream.|Peel the orange, removing all the white parts; separate the orange into wedges, inserting a knife between one and the other to help you. Work over a bowl to catch all the juice that drips.|Sauté the sliced fennel in a pan with a little bit of olive oil for a few minutes on each side so that it browns, then add the orange juice.|Boil 6 eggs by placing them in boiling water for 5 minutes: they must only cook on the outside. Drain the eggs and cool them immediately in ice water. Shell them immediately and place them on paper towels.|Blend the uncooked rice to obtain a fine flour.|Beat 2 eggs in a bowl. Pass the boiled eggs in the Italian 00 flour, then the beaten egg and finally in the rice flour.|Fry them in abundant peanut oil heated to 350 °F. Serve with the fennel cream, sautéed fennel, orange wedges and almonds cut in half lengthwise.