The fresh salmon sides with skin to be cleaned, if necessary remove the bones and cut into portions.
Season the salmon and grill it in a preheated combi steamer at 220°C dry heat on an AMT grill plate with the skin side up for 5 minutes.
Afterwards, quickly chill or shock-freeze the salmon.
For the seasoned butter, warm the butter and incorporate the xanthan using an immersion blender.
Divide the butter, seasoning only for the tagliatelle with salt, for the vegetables add salt, pepper, and sugar, and possibly chopped herbs.
Cook the tagliatelle al dente in boiling salted water, drain, and toss with the seasoned butter. Quickly chill immediately to retain the bite. Dill oil can also be used instead of the seasoned butter.
Cut the vegetables into slices or dice as desired. Steam in the combi steamer at steam 99°C for 3-5 minutes, depending on the desired cooking point, toss with seasoned butter, and quickly chill.
For the lemon foam, bring fish stock, white wine, and cream to a boil and reduce slightly. Season with lemon juice, Nolly Prat, salt, sugar, and cayenne. Thicken with a little cornstarch or xanthan. Pour the sauce into an ISI bottle and charge with 1-2 cartridges, depending on the size of the bottle. Keep warm in a bain-marie until serving.
During service:
Run the combi steamer in insertion-timer mode at combi steam 130°C, 30% humidity, and 80% fan speed.
Twist one portion of tagliatelle with a meat fork or tweezers and place it in the center of a plate. Insert the vegetables alongside the pasta. Place the grilled (thawed) salmon fillet on the tagliatelle. Regenerate the plate in the combi steamer for 4-5 minutes (depending on the thickness of the salmon fillet).
Carefully distribute the lemon foam from the ISI bottle over the salmon and pasta, and garnish with herbs, lemon zest, etc.