Скачать или смотреть 【Recipes】Sous vide fennel with mustard foam and caramelized oranges by antonbehnke

Ingredients

2 fennel, quartered
½ cup (100g) butter
3 garlic gloves
Some Fennel green
Some Maldon salt
2 oranges, filleted


Mustard Mayonnaise

Fennel stock (extended from the sous vide fennel)
2 egg yolk
1 tbsp. Piment d’ Espelette
1 tbsp. coarse mustard


Needed

Gas burner


Instructions



01 Preheat your KitchenBoss sous vide cooker to 85ºC.

02 Lightly season fennel with salt and add butter, garlic and fennel green. Place fennel in individual sous vide bags. Seal the bags using the KitchenBoss vacuum sealer. Place bags in the preheated bath and cook for 45 minutes.

03 Peel the oranges and cut out the fillets. Place the fillets on a metal sheet and caramelize them with a gas burner.

04 Once ready, remove the fennel from the bag and keep the stock for the mustard foam.

05 After finishing the mustard foam, place the mustard foam in the middle of the plate. Put the fennel quarters on top and add the caramelized oranges. Finish the dish with some fennel green and fresh olive oil.


Mustard Foam

Mix fennel stock, the egg yolks, Piment d’ Espelette and coarse mustard. Whisk in a bowl over a warm water bath.

Follow this recipe's creator on IG @antonbehnke Tk@antonbehnke
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G210 vacuum sealer machine : https://bit.ly/3p1gsn0
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