Recipe courtesy of Nick Ritchie, Signature Kitchen Suite
4 fennel bulbs, cut into wedges (6-8 wedges per bulb)
2 tbsp extra virgin olive oil
1 tsp fennel seeds
Salt and pepper to taste
Preheat the SKS sous vide bath to 183 degrees.
Prep the fennel and cook: Wash and cut the fennel. Seal the fennel, olive oil, seasoning and fennel seeds in a sous vide pouch. Once the bath has reached correct temperature lower the pouch into the bath. Cook for approximately 40 minutes - 1 hour.
Finish and serve: Carefully open the bag and remove the fennel. Reserve all of the juices in the pouch. Heat a nonstick sauté pan over high heat and quickly sear the fennel wedges on both sides. Place the seared fennel onto a plate and drizzle with the juices and fennel seeds from the pouch.