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18 Veal fillet with marinated fennel Serves 4 | Preparation time: 60–100 minutes Ingredients For the veal fillet: ½ tbsp. olive oil 2 veal fillets (300 g each), ready to cook 2 sprigs of fresh thyme 2 sprigs of fresh rosemary For frying: ½ tbsp. olive oil Salt Pepper For the fennel: 2 fennel bulbs 2 oranges 200 ml orange juice 2 stalks of fresh lemon grass 1½ tbsp. olive oil Aniseed, ground Salt Cayenne pepper For the garnish: Sprigs of fennel fronds Accessories: Flat, heat-proof plate Hand blender Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Marinade the veal fillets in olive oil and rest at room temperature. Place the veal fillets and herbs on the plate in the drawer and cook. Approximately 30 minutes before the end of the cooking time, cut the fennel in half and cut out the core, leaving a cone-shaped cavity. Cut the fennel into narrow strips and blanch in salted boiling water for 1 minute. Cut the oranges into segments and place to one side. Pluck the fennel fronds into small pieces and set aside for garnish later. Cut the lemon grass lengthwise and crush it slightly with the back of a knife. Bring the orange juice and lemongrass to the boil in a saucepan and reduce by a third on a low heat. Remove the lemon grass. Slowly pour in the olive oil and mix with a hand blender until an emulsion forms. Season with aniseed, salt and cayenne pepper to taste. Mix the fennel and orange segments and pour the orange sauce over the top. Remove the veal fillets from the drawer, season with salt, and sear on a high heat with the thyme and rosemary for around 2 minutes on each side. Make sure that the herbs do not burn. Season with pepper after searing. Garnish with the shredded fennel fronds and serve. Warming drawer settings  Core temperature: 55–60 °C Duration: 60–90 minutes