Confit fennel, orange, and a sherry vinaigrette

Name: Confit fennel, orange, and a sherry vinaigrette
Ingredients: 2 fennel bulbs; fennel seeds; Fleur de sel; 1 units.items Fennel; 100 g Sugar; Picudo olive oil; 100 ml Water; Bay leaf; 100 ml natural vinegar; 50 ml Sweet and sour; Clove; Black pepper; 100 g Fennel; 50 g Sea fennel; 100 g Sugar; 100 ml Sherry vinegar; Sour Seville oranges; 15 units.items Oranges; 5 g Fennel seed; 2 units.items Dried fennel stalks; 200 ml Oloroso sherry; 100 ml Picudo olive oil; 3 units.items Bronze fennel

Confit fennel bulb with orange and a sherry vinaigrette.Jonathan Zandbergen Restaurant Merlet*

Ingredients

2fennel bulbs

fennel seeds

Fleur de sel

Picudo olive oil

1units.itemsFennel

100gSugar

100mlWater

Bay leaf

100mlnatural vinegar

Clove

Black pepper

50mlSweet and sour

50gSea fennel

100gFennel

100mlSherry vinegar

5gFennel seed

2units.itemsDried fennel stalks

200mlOloroso sherry

100mlPicudo olive oil

Sour Seville oranges

100gSugar

15units.itemsOranges

3units.itemsBronze fennel

Preparation

Cut off the sides and top of the fennel.
Slice the fennel into two 2-centimeter-thick slices.
Sprinkle with salt and fennel seeds.
Vacuum with the olive oil and cook for 2 hours at 90°C. Cool down.
Drain the liquid, reserve it for the vinaigrette.
Grill the fennel over wood before serving.

Peel the fennel and separate the leaves. Cut into thin strips and then into chinoise.
Boil water, sugar, and vinegar with the spices and pour hot over the fennel pieces.
Let cool.

Pick the sea fennel tips and pour a boiling sweet and sour pickling liquid over them. Let cool.

Dice the fennel and sauté in 25 ml olive oil together with the fennel seeds and stalks.
Deglaze the pan with the oloroso sherry and reduce the liquid by 50%.
Add the sherry vinegar and cook for 1 minute.
Strain the liquid and add the remaining oil.

Use nice sour Seville oranges for this.
Segment them, place the segments in the liquid nitrogen and smash them.
Store the segments in the freezer and serve with a little extra nitrogen.

Peel the oranges, remove the white pith from the peel with a small knife.
Cover the peels with water and bring to a boil, boil for 30 seconds and drain the water.
Repeat 4 more times. Add the sugar on the 4th time.
Bring to a boil and let confit for 1 hour on low heat.
Cut the peels into julienne strips.

Insert six strips of candied orange peel between the fennel leaves.
Top the grilled fennel with six pieces of sweet and sour fennel, then add 3 x bronze fennel and 3 x fennel blossom powder and sweet and sour sea fennel.
Finish the dish with the sherry vinaigrette. Serve two full spoons!
Finish the dish at the table with the segments and the nitrogen.