Salmon fillet in crunchy wild fennel crust
Ingredients to choose
  • wild fennel sauce
    50 g
  • pataquick
    60 g
  • grilled boretto onions
    80 g
  • salmon fillet
    250 g
How to prepare it
1. Fry the pataquick following the instructions for use, leave to cool and dry.
2. Once cool, blend the chips in a mixer to obtain fine grains.
3. Incorporate the wild fennel sauce into the grains and coat the salmon fillet.
4. Bake at 180° for around 14/16 minutes.
5. Hand shred the fresh thyme and add it to the grilled boretto onions and serve together with the salmon.
Related products
Wild fennel sauce
The flowers and leaves of wild fennel which grow in the Sicilian countryside are used to make this delicious smooth sauce. Wild fennel is commonly used to add strong flavour and aroma to a variety of dishes like pasta based first courses, in couscous and vegetable soup. It enriches the flavour of sauces and is ideal with meat and fish based second courses. Pasta with sardines is a dream come true with his sauce.

From raw material italian
Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 012598 GLASS JAR ML 580 520 g 6
PATAQUICK
In just five seconds, these practical salted crackers can be fried in boiling oil to become crispy and flavoursome chips. Perfect to create tasty snacks, irresistible together with aperitifs. 

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 004038 Jar 3/1 3000 g 1
Grilled boretto onions
Delicate Borettana onions, are carefully selected for their size, peeled, grilled and seasoned with bay leaves, parsley, garlic and sunflower seed oil. Their sweet taste is reminiscent of fresh onions making them an ideal choice for hors d'oeuvres, cold dishes and creative canapés.

Save (+) Code Packaging and format Net weight Pieces per package Zoom
(+) 009021 TIN 4/4 750 g 6
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