Pork fillet:
Coat the pork fillet with the chopped parsley. Pepper slightly and vacuum. Cook in your fusionchef sous vide water bath at 62 °C for 30 minutes. Roast mildly in sun flower oil and salt. Slice and arrange on the plate.

Chicory:
Remove the outer leaves from the chicory until the diameter is reduced to 2.5 cm. Wrap with sage and ham. Vacuum together with butter and zests of orange. Cook in your fusionchef sous vide water bath at 85 °C for 25 minutes. Glaze in a pan until light brown.

We recommend serving this dish with buttered potatoes.