INGREDIENTS

• 2 small fennel bulbs with greens (approx. 600 g)
• 1 untreated orange
• 1 tsp herbs de Provence
• Salt, pepper
• Butter for tossing (optional)

PREPARATION

Clean and wash the fennel, cut off the fennel greens and set aside. Cut the bulbs in half, cut out the stalk and cut or shave the fennel into thin slices. Wash the orange while hot, dry, halve and slice.

Place the fennel strips, the orange slices and the finely chopped fennel greens in a suitable vacuum bag, e.g. ZWILLING FRESH & SAVE bag M. Fold the opening of the bag over so that the zipper does not get dirty when filling. Sprinkle with herbs de Provence and season with salt and pepper. Close the bag and vacuum seal it.

Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot, e.g. ZWILLING Pro 28 cm. Pour in the water, observing the maximum capacity on the stick, and heat the water to 85 °C. Insert the bag and cook the fennel sous-vide for 50 minutes. If necessary, use the sous-vide rack so that the bag does not float on the surface.

At the end of the cooking time, remove the fennel and oranges, and, if desired, toss them in a little melted butter in a pan or saucepan and let them get hot. Season with salt and pepper and serve.

Goes well with salmon fillet.

TIP

You can also peel the orange, if you prefer.

INFO

When cooking, make sure that the fennel is covered with water for the entire time. To save energy, simply use the practical ZWILLING ENFINIGY sous-vide lid with a recess.