Caramelized Fennel, Marcona Almonds, Navel Orange Confit, Caraway Seeds, and Fennel Puree from Under Pressure: Cooking Sous Vide by Thomas Keller
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Sous Vide Trout with Confit Leeks, Fennel Purée, Mussels and Pipis with a Lemon Buerre Blanc - Network Ten
![Sous vide egg never gets old - 145°F egg for 45 minutes with smoked trout and fennel purée - Dining and Cooking Sous vide egg never gets old - 145°F egg for 45 minutes with smoked trout and fennel purée - Dining and Cooking](https://www.diningandcooking.com/wp-content/uploads/2020/07/6iqdim2ze3951-scaled.jpg)
Sous vide egg never gets old - 145°F egg for 45 minutes with smoked trout and fennel purée - Dining and Cooking
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