Wash then finely chop the fennel into its height. Keep the beard of the fennel.
Heat some olive oil in a frying pan, brown the whole garlic clove in it over medium low heat until it turns golden.
Add the saffron pistils, let the oil fragrance and add the chopped fennel. Turn up the heat a little and cook 2-3 minutes per side.
Serve immediately with the fennel beard, fleur de sel and ground pepper.