Beetroot zander with lime fennel
Lime fennel
200 g fennel bulb | |
½ lime, filleted | |
½ lime, juice | |
30 ml olive oil | |
1 pinch of sugar | |
1 pinch of coriander, ground | |
Salt | |
Pepper | |
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. |
Beetroot zander
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. | |
Засунути страву для готування | |
Готування на парі 62°C протягом 20 хв | |
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. |
Поради
- 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
Кількість | Інгредієнт |
---|---|
4 | zander |
30 ml | olive oil |
1 pinch of | coriander |
Fleur de sel | |
40 g | butter |
1 pinch of | sugar |
1 | lime |
4 | Szechuan peppercorns |
50 ml | beetroot juice |
200 g | fennel bulb |
Salt | |
Pepper |
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