Salmón ahumado frito sfogliavelo sobre crema de piña e hinojo con semillas y mejorana, por Sara Foschini
Limpia el hinojo, reservando los tallos verdes, y córtalo en 4 gajos; blanquéalo en agua con sal durante 15 minutos.
Clean the fennel, keeping the green stems aside, and cut it into 4 wedges; blanch it in salted water for 15 minutes.
Cut the pineapple, peel it and cut it into pieces.
Blend the pineapple and fennel with an immersion blender, adding 30 g of extra virgin olive oil and 30 g of seed oil. Add the washed and chopped fennel fronds.
Heat the seed oil well in a pan and fry the Smoked Salmon Sfogliavelo for about 40 seconds, turning them so that they brown evenly.
Divide the pineapple and fennel cream between plates, arrange the fried Smoked Salmon Sfogliavelo on top and finish with a drizzle of extra virgin olive oil, a handful of seeds, a few marjoram leaves and a grind of pepper.