40°C salmon with potato juice, Jerusalem artichoke and sea vegetables

Skin the salmon and remove any pin bones. Mix the water with the salt and sugar in a bowl and then add the salmon. Leave in the fridge to brine for 20 minutes

Wash the salmon off in cold water, pat dry, place in a vacuum pack bag with the oil and seal. Cook at 40°C in a water bath for 10 minutes and chill

Juice the potato through a vegetable juicer, and allow to sit for 10 minutes to separate the starch. Pour the liquid off the top and bring to the boil, add the brown chicken stock and adjust acidity with the lemon juice. Season and pass through muslin

Bring the lemon juice to the boil with the agar. Pour into a tray and leave to set. Once set, blend until smooth and pass through a chinois

Wash the artichokes and slice thinly on a mandolin, cook in a deep fat fryer at 130°C until lightly golden. Drain off on kitchen towel, season with sea salt and malt powder and keep in an airtight container

Pick and wash the sea vegetables and blanch in boiling water for 30 seconds, plunge in ice water to refresh. Drain on kitchen towel

Before serving, warm the potato juice gently. Remove the salmon from the fridge, cut into portions and leave to come up to room temperature for 10 minutes

Place the salmon into bowls and place some radish and sea vegetables on top. Dot the lemon purée around the plate, pour in the potato juice and finish with artichoke crisps