SALMON AND FENNEL

The macerated fennel remains crunchy and yielding to the bite, with a pleasant texture is the basis for Gravlax salmon marinated in red turnip.

The dish is finished with orange caviar, wild fennel and dill sauce.

A fresh and bright summer dish to be enjoyed with a good white wine, either still or sparkling.

Wine pairing:
– Erede Brut Nature Cupelli (60 months on the lees) Tuscany 750ml – 37€
– Cervaro della Sala Antinori – white still wine Tuscany 750ml – 69€
– Orpicchio white still wine Riserva limited production Fattoria Dianella Tuscany 750ml – 45€