Clean the fresh salmon fillets with skin, remove any remaining bones, and cut into portions. Season the salmon and grill it skin-side up in a preheated combi steamer at 220°C (428°F) on an AMT grill plate for 5 minutes. Immediately cool or freeze the salmon. For the seasoned butter, warm the butter and blend in the xanthan gum with an immersion blender. Divide the ingredients: season the tagliatelle with salt only, and season the vegetables with salt, pepper, sugar, and optionally chopped herbs. Cook the tagliatelle in boiling salted water until al dente, drain, and toss with flavored butter. Chill immediately to retain its crispness. Dill oil can be used instead of flavored butter. Slice or turn the vegetables as desired. Steam in a combi steamer at 99°C for 3-5 minutes, depending on the desired doneness. Marinate with herbed butter and immediately rapid chill. For the lemon foam, bring fish stock, white wine, and cream to a boil and reduce slightly. Season with lemon juice, Noilly Prat, salt, sugar, and cayenne pepper. Thicken with a little cornstarch or xanthan gum. Transfer the sauce to an ISI whipper and charge with 1-2 cartridges, depending on the size of the whipper. Keep warm in the bain-marie until ready to serve.
During service:
Run the combi steamer in rack-timer mode at 130°C, 30% humidity, and 80% fan speed.
Twirl a portion of tagliatelle with a meat fork or tweezers and arrange it in the center of a plate. Tuck the vegetables into the pasta from the side. Place the grilled (thawed) salmon fillet on top of the tagliatelle. Reheat the plate in the combi steamer for 4-5 minutes (depending on the thickness of the salmon fillet).
Carefully pour the lemon foam from the ISI whipper over the salmon and pasta and garnish with herbs, lemon zest, etc.