Fennel Infusion (Stock)
Fennel bulb and seeds water-bath infused into a stock for a fragrant poaching liquid or soup base.
⏱️ Prep: 15 min🍳 Cook: 60 min
Nutrition
per per 300 g portion25
Calories
1g
Protein
3g
Carbs
0g
Fat
Ingredients
| 1 | fennel bulb with fronds (or 200 g trimmings) | |
| 1 tbsp | 15 ml | fennel seeds |
| 1 l | stock (chicken, fish or vegetable) |
Instructions
- Shave the fennel into wafer-thin slices to release maximum flavor.
- Place the fennel and fennel seeds with your chosen stock (chicken, fish or vegetable) in a vacuum sealer bag and pull vacuum.
- Place in a hot water bath at approx. 80°C and infuse for at least one hour.
- Strain through a sieve or cloth.
- Use as a refined bouillon or poaching liquid, e.g. for an amuse-bouche soup, as a poaching liquid for cod or pike-perch, or as a base for jelly or foam.