Gastronomixs

Pickled fennel with coriander and yuzu

This is a very quick method for pickling. During the vacuuming process, the structure of the thinly-sliced fennel breaks down, giving the impression that the fennel has been left in the preserving liquid for much longer.

Pickled fennel with coriander and yuzu

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

250

g

boiling water

125

g

rice wine vinegar

100

g

granulated sugar

10

g

sea salt

1

tbsp

coriander seeds

2

tbsp

yuzu peel, frozen

2

 

fennel bulbs

Preparation method

  • Mix all the ingredients, except for the fennel, and boil until the sugar has dissolved.
  • Leave the preserving liquid to cool.
  • Rinse the fennel bulb and remove any discoloured parts.
  • Cut in half vertically and use a Japanese mandolin to thinly shave the fennel or cut into wafer-thin slices with a food slicer.
  • Put the fennel in a suitable vacuum sealer bag and add a sufficient amount of preserving liquid.
  • Pull vacuum and leave to cool for at least 2 hours in the refrigerator. 

Serving suggestions

  • As part of an amuse-bouche, e.g. with a cube of glazed pork belly.
  • As a component in a composition with tomato, babi pangang made from pork neck, and noodles.

Previous page