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.