Ingredients – Fennel
- 3 medium fennel bulbs,
- peeled and cut into
- 2 cm thick slices
- 2 star anise
- ½ tsp fennel seeds
- 3 tbsp pastis
- 100 ml olive oil
- Fleur de sel
- 1 handful basil leaves
Preparation – Fennel
Vacuum all ingredients together on a medium setting. Cook on Steam 85 °C for 38 minutes. Chill briefly in ice water. Take out of the bag, save fennel stock and place to one side for the fennel salsa. Heat olive oil in a pan and caramelise the fennel slices.
Ingredients – Fennel Salsa
- 1 fennel bulb, peeled and finely diced
- Stock from the vacuum bag
- 3 tbsp lemon juice
- ½ tsp sugar
- Salt, pepper, freshly ground
Preparation Fennel-Salsa
Thoroughly mix all ingredients and season to taste.
Ingredients – Potato-Basil Foam
- 500 g mealy potatoes
- 200 ml cream
- 300 ml milk
- 40 g butter
- 2 tbsp basil oil
- 1 bunch basil
- Salt
Preparation Potato-Basil Foam
Boil potatoes in their skins in salt water until soft, peel and pass through a fine sieve. Heat all remaining ingredients to 80 °C and leave to infuse for 10 minutes. Strain and mix with the still-hot potatoes into a smooth mass. Season to taste and pour into an espuma gun, charge with one gas cartridge and shake well.
Ingredients – Macadamia Gremolata
- 1 fennel bulb, peeled and very finely sliced
- 2 cm ginger, in very fine julienne strips
- 1 shallot, very finely sliced
- 1 tbsp rice flour
- 50 g macadamia nuts, roasted and
- chopped
- Fleur de sel
- Fennel seeds, roasted and ground
- Oil for deep-frying
Preparation Macadamia-Gremolata
Dust fennel, ginger and shallot separately with rice flour and deep-fry at 150 °C in hot oil until crisp. Allow to drain well on kitchen paper and season with the remaining ingredients.
Settings Fennel
With preheat
38 minutes | Steam 85 °C
Serving suggestion
Place fennel on the plate, spoon salsa around it. Pour the foam over it and finish with the gremolata. Garnish the plate with basil oil, fresh and deep-fried basil leaves.