On the menu at Miami’s La Fontana Steakhouse, find a sweet and savory Salmon Carpaccio drizzled with a Passionfruit Guava Reduction. As one of the restaurant’s best-selling items, this is anything but your average carpaccio.
Coupled with the passionfruit reduction (which can be substituted with any fruit aioli of your choosing), the carpaccio includes smoky fried capers and crunchy garlic chips.
Read on for directions to make the dish at home.
Combine olive oil, salt, and pepper in a bowl and whisk.
Spread stracciatella on serving plate. Then place fresh smoked salmon on top.
Pour 2 tbsp. of passion fruit aioli (or any fruit aioli of your choice).
Top carpaccio and decorate with fried capers and garlic chips.
Sprinkle pieces of fennel sprouts. Serve and enjoy!
In a small saucepan, heat 1/8-inch vegetable or olive oil until it simmers (350°F).
Add capers to hot oil and fry until they turn golden brown and begin to crisp.
This takes about 2-3 minutes, depending on the size of the caper.