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1
Cut each shrimp shell lengthwise along back with scissors, leaving last segment of shell intact, then devein shrimp, keeping shell in place.
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2
Rinse shrimp and pat dry, then sprinkle with salt.
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3
Heat butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then saute shrimp, turning once or twice, until just cooked through, about 3 minutes.
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4
Transfer shrimp and butter to a sieve set over a bowl and, when just cool enough to handle, shell shrimp (leave shell on tail segment), reserving shells and butter.
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5
Chill shrimp, covered, until ready to use.
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6
Return shells and butter to skillet and reheat briefly to liquefy butter, then transfer to a food processor along with Cognac and water.
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7
Puree until as smooth as possible, about 2 minutes.
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8
Force mixture through a fine sieve into a small bowl, discarding solids, then chill shrimp butter.
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9
Curl each salmon slice into a circle, skinned sides in, and tie with string to hold its shape.
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10
Cut 48 (3/4- by 1/16-inch) strips from truffles and mince remaining truffles, reserving liquid if using preserved truffles.
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11
Make 6 evenly spaced slits in top of each salmon slice with tip of a small knife, pushing a truffle strip into each slit.
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12
Sprinkle salmon with salt and chill on a tray, wrapped well in plastic wrap, until ready to poach.
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13
Simmer Chablis with shallot in a 2-quart heavy saucepan until reduced to about 1/4 cup, about 15 minutes.
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14
Add cream and return to a simmer.
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15
Pour through fine sieve into another small heavy saucepan, pressing on and discarding shallot.
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16
Add minced truffles and any truffle juice and simmer sauce until reduced to about 1 1/4 cups, about 5 minutes.
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17
Stir together arrowroot and Cognac and whisk into sauce.
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18
Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and pepper.
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19
Butter bottom of a deep 12-inch heavy skillet and arrange salmon in it.
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20
Add 1 cup wine and enough water to just cover fish, then top with a round of buttered parchment or wax paper, buttered side down.
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21
Bring to a simmer over moderately high heat, then reduce heat and poach at a bare simmer until salmon is just cooked through, 8 to 10 minutes from time heat is turned on.
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22
Transfer with a slotted spatula to plates and remove string.
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23
While fish is poaching, combine sauce and cooked shrimp in a heavy skillet and bring to a simmer over moderate heat.
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24
Add shrimp butter and swirl skillet until butter is incorporated.
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25
Season sauce with salt and pepper and serve with salmon.
