1 large fennel bulb
4 fennel roots
50g fennel stems
50g white onion puree
15g fresh fennel leaves
50g olive oil
100 incandescent charcoal (glowing)
100ml sunflower oil
200g Russet potato (roasted in the skins)
3 cloves garlic, pureed
25ml olive oil
25ml hot milk
Roasted fennel bulb & roots
Roast the fennel bulb in the oven at180°c with olive oil, salt and sugar, wrapped in foil.Reserve and allow to cool.Roast fennel roots with olive oil, salt and sugar. Reserve and allow to cool.
Blanch the stems and leaves, then blitz with puree and oil.Pass through a fine sieve and place in a squeezy bottle.
Remove the potato from the skins, pass through a drum sieve add the roast garlic, hot milk and beat until light and smooth, reserve.Add to a blender the incandescent charcoal and sunflower oil. Perfectly triturate without any sediments. Reserve until needed.
Take the fennel bulb, trim and cut in half and half again.Reheat with the fennel root in a hot oven.In the centre of the plate spoon on the potato puree.Place on the fennel and root, dress with the fennel juice and coal oil and garnish with the fennel leaves.
Find out more about Chef Hernandezand his culinary careerhere…
Obsession 16is £45 plus P&P, please visitwww.northcote.comfor more details on how to purchase.