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Extravagonzo Infused Olive Oil
EVO Oil Trigger Spray Bottle for Olive and Cooking Oil, 18-ounce
Melina's Green Gold Greek Extra Virgin Olive Oil, 16.9-ounce
Melina's Extra Virgin Olive Oil & Balsamic Vinegar Set, 2-pieces
chefs spice Options
CHEFS Fennel Seed, Whole, 1.85-ounce
Le Creuset Fruit/Pasta Bowl, 10-1/4 inch
Le Creuset Medium Multi-Purpose Bowl, 54 ounce
Le Creuset Small Multi-Purpose Bowl, 20 ounce
Citrus ViergeFilet all the citrus and dice into 1 inch by 1 inch dices. Mince shallots and garlic very fine. Heat 1 tablespoon olive oil. Sweat shallots and garlic. Remove from heat and add all the citrus segments. Add the rest of the oil and season to taste with fleur de sel and black pepper. Let sit at room temperature. Finish with chopped tarragon before using.Fennel PureeDice fennel and potatoes into very small dice. Heat olive oil and sweat the fennel for about 4 minutes. Add potatoes and white wine. Bring to boil. Add water and cook until tender. Blend in blender until smooth consistency. Season with salt.Fennel Salad:Cut the fennel into quarters and then shave each quarter with mandolin into fine slices. Keep the slices in refrigerator in damp paper towels. Toss in lemon oil and season with fleur de sel and black pepper before serving.Loup de MerSeason loup de mer with salt. Heat sauté pan with olive oil. Sear the fish skin side down, start at high heat and finish cooking at medium heat for about 4-6 minutes. Only in the end fish is turned and seared on the flesh side for about 10 seconds.To FinishScoop one spoon of the fennel potato puree on four plates. Place the fish on top. Surround with the citrus vierge and garnish with the raw shaved fennel and tarragon sprigs.
Wusthof Classic Fillet Knife with Leather Sheath
Breville Die-Cast Hemisphere Blender
de Buyer Mineral Pan, Saute Pan
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