For the sauce:
Prepare the sauce. Crush fennel, mascarpone , oil and egg yolk in a food processor until it forms a thick puree without lumps.
Add 1 tablespoon of warm water and two types of vinegar. Season and then crush it .
In a bowl , arrange the chicory leaves in a crown . Place swordfish slices in the center and julienne celery surrounding them.
Pour sauce over and serve the rest in a sauceboat .