GEOMETRY OF ALASKA WILD SALMON: COOKING TEMP. 65 ºC: RED POTATO BASE, TULIP OF BLOWN CARAMEL WITH SOBRASADA 'SWEET', SAUSAGEMEAT AND 'COLL DE DAMA' FIGS AND PHILADELPHIA AND SAFFRON SPHERE.
Sauté the vegetables, add the stock and white wine, reduce and nap the wild salmon.
CRISPY WILD SALMON SKIN: cook the skins at 60 ºC for 10 minutes.