Mediterranean millefeuille of calamarata and mozzarella with red mullet and fennel sauce

Ingredients

• Calamarata Leonessa 4 seasons 200 gr
• Mozzarella di bufala campana dop 200 gr
• Roasted mullet fillets 200 gr
• Onion 1
• Saffron powder 1 teaspoon
• Pine nuts 30 gr
• Wild fennel 150 gr
• Tomato pulp 150 gr
• Sugar 1 spoon
• Extra virgin olive oil 100 ml
• Dried caper powder 1 tbsp
• Salt
• Pepper
• For pesto:
• Wild fennel 50 gr
• Anchovies in oil 2
• Capers in salt 1 tablespoon