Saffron fennel slices sous vide

  • Safranfenchel-Scheiben Sous VideSafranfenchel Scheiben Andreasmiessmer
Andreas Miessmer
Preparation time:
15 minutes
Cooking time:
1 hour 5 minutes
Level of difficulty:

400 g medium-size fennel bulbs with greens (cleaned 320 g)
100 ml semi-dry white wine
A few strings of saffron
½ tsp. salt
1 pinch coarse black pepper


Wash the fennel, cut off the stems, and retain the fennel greens. Then cut the bulbs into 1-cm thick slices and place them next to each other in a boil-proof bag. Coarsely chop the fennel greens and add.

Next, bring the white wine to a boil with the saffron and spices and allow to cool. Then add to the fennel and vacuum the bag with 100%.  

Cook sous vide in the fusionchef sous vide water bath at 80 °C for 55 to 65 minutes. Then shock in ice water and allow to infuse in the refrigerator for 1 to 2 days before consumption. To complete, toss briefly in a sauté pan and finish with a small amount of cold-pressed olive oil or fresh butter, as preferred.