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.