21.   Drizzle remaining sauce around tartar, and then place a couple dollops of mascarpone on each plate.

22.   Garnish with fresh dill sprigs and serve with remaining sauce on the side.

23.   Gradually blend in remaining mixing sauce.

24.   Heat remaining sauce.

25.   In a small saucepan, bring the remaining sauce to a boil, remove from heat and add the sesame oil.

26.   In small bowl, combine olive oil and remaining hot sauce.

27.   Ladle the remaining sauce into an airtight container and freeze for another day.

28.   Layer with half the remaining sauce, half the remaining cream and half of the cheese.

29.   Ladle remaining sauce over filled enchiladas and sprinkle additional cheese on top for garnish.

30.   Lay chicken breasts bottom-down in the sauce, and top with steamed fennel and remaining sauce.