Sous vide fennel with mustard foam and caramelized oranges 

Serves: 2 People

Prep Time: 15 min

Cooking Time: 45 min

Texture: tender

Temperatur Range: 185ºF (85ºC)

Timing Range: 45 min

Ingredients

• 2 fennel, quartered
• ½ cup (100g) butter
• 3 garlic gloves
• Some Fennel green
• Some Maldon salt
• 2 oranges, filleted

Mustard Mayonnaise

• Fennel stock (extended from the sous vide fennel)
• 2 egg yolk
• 1 tbsp. Piment d’ Espelette
• 1 tbsp. coarse mustard

Needed

• Gas burner

Instructions

01 Preheat your KitchenBoss sous vide cooker to 85ºC.

02 Lightly season fennel with salt and add butter, garlic and fennel green. Place fennel in individual sous vide bags. Seal the bags using the KitchenBoss vacuum sealer. Place bags in the preheated bath and cook for 45 minutes.

03 Peel the oranges and cut out the fillets. Place the fillets on a metal sheet and caramelize them with a gas burner.

04 Once ready, remove the fennel from the bag and keep the stock for the mustard foam.

05 After finishing the mustard foam, place the mustard foam in the middle of the plate. Put the fennel quarters on top and add the caramelized oranges. Finish the dish with some fennel green and fresh olive oil.

Mustard Foam

Mix fennel stock, the egg yolks, Piment d’ Espelette and coarse mustard. Whisk in a bowl over a warm water bath.

	Sous Vide G320 Pro	Sous Vide G321	Sous Vide G322	Sous Vide G310	Sous Vide G300
Value	149.99	139.99	139.99	115.99	115.99
20 recipe programs	✓	✓	✓	None	None
Color TFT display	✓	✓	✓	LED	LED
Motor speed	3800r/min	3800r/min	3800r/min	2900r/min	2900r/min
Flow Rate	20 Liters/min	20 Liters/min	20 Liters/min	16 Liters/min	16 Liters/min
Buttons	Vacuum Coated Buttons	General Buttons	General Buttons	Touch Screen Buttons	Touch Screen Buttons
Stainless steel	✓	✓	✓	✓	✓
waterproof level	IPX7	IPX7	IPX7	IPX7	IPX7
Voltage	110-120 V	110-120 V	110-120 V	110-120 V	110-120 V
Power	1100W	1100W	1100W	1100W	1100W