Fantasy Smoked Swordfish

Preparation:

Preparation: Combine the fennel cut into small pieces, the mascarpone, the oil, the egg yolk in a blender and blend until you obtain a smooth and compact cream. Add a spoonful of warm water, a splash of white vinegar, a teaspoon of balsamic vinegar, salt and pepper. Blend again until the sauce has acquired a more fluid consistency. Clean the lettuce, wash it, drain it and arrange the leaves in a crown on a serving plate. In the center put the slices of fish and around the celery cut into julienne strips. Pour a little of the vinegar sauce and serve the rest in a gravy boat. Accompanying wines: Collio Müller-Thurgau DOC, Vernaccia Di San Gimignano DOCG, Castel Del Monte Bianco From Pinot Nero DOC.