|200 g fennel bulb|
|½ lime, filleted|
|½ lime, juice|
|30 ml olive oil|
|1 pinch of sugar|
|1 pinch of coriander, ground|
|Finely shave the fennel using a mandolin and place in a vacuum bag together with the other ingredients. Season with salt and pepper. Vacuum seal the bag on level 3. Leave to rest in the refrigerator for at least 2 hours.|
|Fleur de sel|
|Open the bag with the lime fennel, transfer the contents to a mixing bowl, then season with fleur de sel.|
|4 zander, each 120 g|
|50 ml beetroot juice|
|40 g butter|
|4 Szechuan peppercorns|
|Pat the zander fillets dry and put into a vacuum bag together with the beetroot juice, half the butter and the Szechuan peppercorns, vacuum seal on level 2. Keep chilled in the refrigerator (or freezer) until shortly before cooking.|
|Place the bag in the perforated cooking tray and then put the tray into the cold cooking space. Steam.|
|Put the food in|
|Steaming 62°C for 20 Mins|
|Open the bag. Carefully sieve the liquid into a small saucepan, stir in the other half of the butter to make a creamy sauce.|
|Arrange the zander fillets on a plate and serve with the lime fennel. Pour on the sauce.|
- The zander fillets can be stored for several days in the marinade.
- Blow torching the zander fillets creates a delicious roasted aroma.
- Serve with fennel purée. For the fennel purée, steam 300 g fennel and 200 g potatoes, then finely purée.
- Perforated cooking tray
- Vacuum bag
|Fleur de sel|
|1 pinch of||sugar|
|30 ml||olive oil|
|1 pinch of||coriander|
|50 ml||beetroot juice|
|200 g||fennel bulb|
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