Cooking Instructions
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Step 1
Finely shave the
Fennel Bulbs (200 g)
using a mandolin and place in a vacuum bag together with the
Salt (to taste)
,
Olive Oil (30 mL)
,
Granulated Sugar (1 pinch)
and
Koriander (1 pinch)
. Season with
filetierten Limettenscheiben (1/2)
and
Pfeffer (to taste)
. Vacuum seal the bag on level 3. Leave to rest in the refrigerator for at least 2 hours.
Step 2
Open the bag with the lime fennel, transfer the contents to a mixing bowl, then season with
Fleur de Sel (to taste)
.
Step 3
Pat the
Die Fischfilets (4)
dry and put into a vacuum bag together with the
Beet Juice (50 mL)
, half the
Butter (20 g)
and the
Sichuan Peppercorns (4)
, vacuum seal on level 2. Keep chilled in the refrigerator (or freezer) until shortly before cooking.
Step 4
Place the bag in the perforated cooking tray and then put the tray into the cold cooking space. Steam.
Step 6
Vacuisine 62°C for 20 Mins
Step 7
Open the bag. Carefully sieve the liquid into a small saucepan, stir in the other half of the
Butter (20 g)
to make a creamy sauce.
Step 8
Arrange the zander fillets on a plate and serve with the lime fennel. Pour on the sauce.
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