Wrap the Speck (or other cured pork) around the 4 salmon fillets. Secure with cooking twine.
Place each in a zip-lock bag, expel the air and seal. Place in the refrigerator for an hour or two. This allows the salt from the ham to season the salmon.
Bring a sous vide bath up to 52 degC. Place the zip-locked bags of salmon into the water and cook for 40 minutes.
Remove the bags from the hot water bath, remove the ham wrapped salmon from the bags, remove the cooking twine, and dry with paper towels.
In a hot skillet, smeared with a little oil, sear the Speck wrapped salmon until golden and starting to crisp.
If you do not have a sous vide device, bake in a 180 degC oven for about 12 minutes, or until the internal temperature of the salmon is 52 degC. Turn once at about 6 minutes.
Remove the cooking twine.
Charred corn puree
Preheat the oven to 200 degC.
Combine the miso and butter.
Smear the miso butter mixture over the cobs of corn. Place on some aluminum foil and put in the oven, up high.
Roast until the corn is starting to char. Depending on you oven, you may need to grill/broil these to get a char.
Allow the cobs to cool, then cut the kernels from the cobs.
Add the kernels, half the cream and half the dashi to a blender. Blend until smooth. You may need to add more cream and dashi to get a reasonably smooth consistency. Don’t add too much and make it too runny.
Pass the mixture through a strainer, using a spatular to push it through. No need to use too fine a strainer. If it is too fine it will take you forever, and there is really little to be gained from such a strainer.
Bring a skillet to a medium heat and add the butter.
Cut the endive length ways.
Wash and trim the green onions.
Lay the endive cut side down in the skillet and cook until browned.
Turn the endives over, and add the green onions and crushed garlic.
When the garlic becomes fragrant, add the dashi.
Cover, reduce heat, and cook for 10 minutes or until the endive stalks are tender.