Dissolve the salt and sugar in the water, then reduce the water temperature to less than 5 degC. Add some ice to reduce it quickly.

Put the salmon into the salt water and store in the refrigerator for 45 minutes.

Pat the salmon dry and place each portion in a plastic bag suitable for sous vide. Two portions per bag is OK if the size it right.

Add a Tbsp of oil to each bag, expel the air, then seal.

Cook using a sous vide machine at 52 degC for 30 minutes. If you don’t have a sous vide machine, you can accomplish the same thing using a saucepan, a digital thermometer, and very careful control of the heat applied.

On completion of the 30 minutes, plunge the salmon bags into an ice bath.

Refrigerate for 5 hours before using. This is essential to get the right texture.

Wash and dice the fennel, onion, carrot, celery, and garlic.

Coarsely chop the tomatoes.

Put a large saucepan over a medium heat and add the oil.

Add the diced vegetables and sauté until the onion and fennel has softened.

Add the water, diced tomatoes, parsley, salt and pepper to the saucepan.

Bring up to a simmer and simmer for 30 minutes, or until the tomatoes are starting to disintegrate.

Use a hand blender to blend the tomatoes and vegetables until fairly smooth.

Allow to cool.

Lightly whisk the egg whites and add to the saucepan with the tomato broth.

Use the hand blender to whisk the egg whites into the tomato broth.

Add the chopped basil.

Put the saucepan over a low medium heat and bring up to a simmer.

Reduce heat and cook at a low simmer for 15 to 20 minutes.

The egg whites will form a “raft”. Carefully make a ladle sized hole in the raft and ladle out any froth that collects.

When the consommé is clear, remove from the heat.

Without disturbing the raft too much, ladle out or pour out the consommé into another container. Discard the raft.

Strain the consommé one more time through muslin.

Check and adjust seasoning if necessary.

Serve warm, or refrigerate until ready then re-heat.

Boil the zucchini’s in salted water for 7 minutes. Keep whole.

Remove from the water and cut into 30 mm lengths.

Toss the zucchini in the chilli infused olive oil while they are still hot, as they will absorb the flavours better.

Coat the asparagus in olive oil.

Bring a skillet up to a medium high heat.

Lay the asparagus in the skillet. Once they start to char, turn over. Try to get some charring right around the asparagus.

Wash and cut the cherry tomatoes in half.

Remove the salmon from the refrigerator 20 minutes before serving.

Remove from the sous vide bags and pat with oil absorbing paper to remove excess oil. Avoid using paper towels as they will likely stick to the salmon.

Place the salmon pieces on high sided plates.

Top the salmon with salmon eggs.

Place a piece of zucchini (upright), halved cherry tomatoes, and some asparagus.

Pour in some tomato consommé.