Salmone E Finocchio

Chef Alessio Giannuzzi , Il Fornaio, Carmel

Serves 1

3 oz. salmon, cured
1.5 oz. fennel, thinly sliced
.75 oz. micro-greens
.50 ea. lemons
1 pinch salt
1 pinch white pepper
1 fluid oz. extra virgin olive oil
1 fluid oz. lemon-oil vinaigrette
1 sprig dill, fresh
1 lemon wedge

Lemon-Grand Marnier Dipping Sauce
2 oz. Grand Marnier
10. oz lemon juice
2 tablespoon ground ginger
1 pinch salt
1 pinch white pepper

Production
1. Thinly slice the salmon, making sure to trim off the dark bits.
2. Just before serving, dip into lemon- Grand Marnier dipping sauce for 30 seconds.

Lemon-Grand Marnier Dipping Sauce
1. Mix all ingredients

Presentation
1. On a 11" plate, place the sliced fennel to one side.
2. On the other side of the plate, place the micro-greens.
3. Top the fennel with the cured salmon.
4. Garnish with lemon wedge.