Gastronomixs

Fennel infusion

Fennel infusion

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Ingredients

1

l

stock of your choice; preferably chicken, fish, or vegetable

1

 

fennel bulb, with fronds

1

tbsp

fennel seeds

Preparation method

  • Shave the fennel into wafer-thin slices so that they release as much flavour as possible.
  • Place the fennel with the stock of your choice in a suitable vacuum sealer bag and pull vacuum.
  • Place in a hot water bath at approx. 80°C and leave to infuse for at least one hour.
  • Pour the mixture through a sieve or a passing cloth.
  • Process further as a refined bouillon or poaching liquid. 

Serving suggestions

  • Shave the fennel into wafer-thin slices so that they release as much flavour as possible.
  • Place the fennel with the stock of your choice in a suitable vacuum sealer bag and pull vacuum.
  • Place in a hot water bath at approx. 80°C and leave to infuse for at least one hour.
  • Pour the mixture through a sieve or a passing cloth.
  • Process further as a refined bouillon or poaching liquid. 

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