From Chef:<\/span><\/p>\n\u201cFennel and fish are basically a perfect combination. Together with a soy beurre blanc and a silky sweet potato cream, this is not only an eye-catcher, but also a taste sensation in your mouth!\u201d<\/p>\n
Serves ~ 4<\/span><\/p>\n <\/p>\n
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Ingredients <\/strong><\/p>\n<\/strong><\/p>\n[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n
For the sous vide-cooked fennel<\/span><\/p>\n\n- 1 bulb of fennel\u00a0<\/span><\/li>\n
- Olive oil\u00a0<\/span><\/li>\n
- Pepper\u00a0<\/span><\/li>\n
- Salty\u00a0<\/span><\/li>\n
- Vacuum bag<\/span><\/li>\n
- Vacuum sealing machine\u00a0<\/span><\/li>\n
- Sous vide set<\/span>\u00a0<\/li>\n<\/ul>\n
For the beurre blanc<\/span><\/p>\n\n- 3 shallots\u00a0<\/span><\/li>\n
- 120 ml white wine<\/span><\/li>\n
- 180 grams of cold butter<\/span><\/li>\n
- 50 grams of soy sauce<\/span><\/li>\n<\/ul>\n
For the sweet potato cream<\/p>\n<\/span><\/p>\n
\n- 2 large sweet potatoes<\/span><\/li>\n
- 100 grams of butter\u00a0<\/span><\/li>\n
- Salt and pepper\u00a0<\/span><\/li>\n
- Vacuum bag<\/span><\/li>\n
- Vacuum sealing machine\u00a0<\/span><\/li>\n
- Sous video set\u00a0<\/span><\/li>\n
- Hand blender\u00a0<\/span><\/li>\n
- Measuring cup<\/span><\/li>\n<\/ul>\n
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Preparation:<\/strong><\/p>\n<\/strong><\/p>\n[\/et_pb_text][et_pb_text ol_position=”outside” _builder_version=”4.27.4″ _module_preset=”default” text_font=”Apoc-Apoc|500|||||||” text_text_color=”#DBEFFF” link_text_color=”#FFFFA9″ ol_font=”Apoc-Apoc||||||||” ol_text_color=”#DBEFFF” custom_css_main_element=”font-weight: 400″ global_colors_info=”{}”]<\/p>\n
For the sous vide-cooked fennel<\/span><\/span><\/p>\nClean the fennel and halve it. Place in a vacuum bag with a dash of olive oil, a pinch of salt and some pepper. Vacuum-seal the fennel halves and cook them at 85 \u00b0C for 1.5 hours. When done, cool again. Remove from the bag and pat dry. Lightly burn with a gas burner for a nice effect and more flavor.<\/span><\/p>\nFor the beurre blanc<\/span><\/span><\/p>\nCut the butter into small cubes and put back in the refrigerator. The butter must remain nice and cold. Place the shallots and white wine in a saucepan and bring to the boil. Boil to approximately 1\/3, strain the mixture and collect the strained liquid in a pan. Add the soy sauce. Then add the lumps of butter and stir with a whisk. Continue until a thick, creamy sauce is formed. Season with salt and pepper.<\/span>\u00a0<\/p>\nFor the sweet potato cream<\/span><\/span><\/p>\nPeel the sweet potatoes and cut into 1 cm cubes. Place in a vacuum bag with the butter, a pinch of salt and some pepper. Vacuum seal and cook for 1.5 hours at 85\u00b0C. When cooked, place in a measuring cup and use a hand blender to make a smooth cream. If necessary, add some extra butter to make a smooth and supple cream. Taste, you may need to add some salt and\/or pepper.<\/span><\/p>\nFinish<\/span><\/span><\/p>\nFry the Yellowtail in butter until done. Then season it with salt and pepper. As always, be creative with the layout of your dish. Place the cream on the plate next to the roasted fennel. Place the fried fish next to it on the plate. Pour the sauce over the fish. Finish with chopped salted peanuts and various micro cress.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Fennikel en zoete aardappel worden elk vacu\u00fcmgeperst en gaar gekookt op 85 \u00b0C gedurende 1,5 uur, waarna ze worden geserveerd naast gebraden Yellowtail met soja beurre blanc, gezouten pinda\u2019s en microkruid.<\/p>","protected":false},"author":1,"featured_media":9761,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","content-type":"","kfs_story_extras":"","footnotes":""},"categories":[23],"tags":[],"class_list":["post-9758","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n
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<\/a><\/h5>\n