Fennel

In this sous vide recipe, we prepare a fresh salad of sous vide fennel and caramelized pecans!

Ingredients

• 1 fennel
• 1 apple
• 70 g pecan nuts
• 50 g pecorino cheese
• dash of olive oil
• 1 star anise
• 1 tbsp cinnamon
• knob of butter
• 2 tbsp brown caster sugar
• 100 ml orange juice
• pepper
• salty

Preparation

Preparation

Cut off the top of the fennel and thinly slice it. Place in a sous vide bag along with the star anise. Cook for 1 hour at 85°C (185°F).

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Caramelized pecans

Melt some butter in a large skillet. Add the brown sugar and let it melt over low heat. After 2 minutes, stir in the cinnamon and mix in the pecans. Cook for another 2 minutes, then turn off the heat. Let the pecans cool for 10-15 minutes.

Salad & dressing

Thinly slice an apple. Grate the pecorino cheese and assemble the salad. Add the lettuce, apple, cheese, and pecans. Make a dressing with the orange juice, a dash of olive oil, salt, and pepper.

Add the fennel

After an hour, remove the fennel from the sous vide. Slice it even thinner if needed. Add it to the salad. Finally, pour the dressing over the salad.

Optional: add some pomegranate for a fresh, sour note.

Sous vide times and temperatures €4,90 €7,50

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