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1
To make the sauce, heat the peanut oil in a saucepan set over medium heat, add the shallot and onion and season lightly with salt.
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2
Cook, stirring, until soft (do not allow the shallot and onion to brown), about 10 minutes.
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3
Add the stock and cream and set aside.
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4
Bring a kettle of very salty water to a boil.
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5
Add the peas and cook for 3 minutes.
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6
Add the pea shoots and cook for 1 minute more.
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7
Drain and plunge into cold water to cool.
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8
Drain again and set aside.
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9
Add the peas and pea shoots to the saucepan and bring the sauce just to a simmer.
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10
Puree the mixture in small batches in a blender until very smooth.
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11
Pass through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.
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12
Discard the solids.
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13
To make the herb salad, combine the frisee, chervil, dill and chives in a small bowl.
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14
Toss with the olive oil and salt to taste.
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15
To make the salmon, heat a large heavy skillet over high heat.
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16
Add the peanut oil and heat until hot.
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17
Season the salmon fillets with salt and pepper and cook, turning once, until lightly browned on both sides and still somewhat pink in the middle, about 6 minutes.
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18
Set aside, covered.
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19
Just before serving, finish the sauce by combining the butter and 1 tablespoon of water in a saucepan over medium heat.
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20
Whisk until the butter is melted.
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21
Add the sauce.
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22
Heat until very warm but not boiling and season to taste with salt and pepper.
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23
Using a hand-held immersion blender, blend until very foamy.
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24
Skim the foam off the top of the sauce with a spoon and ladle the sauce over the bottom of 4 dinner plates or shallow soup plates.
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25
Place a salmon fillet on each plate and top with 1/4 of the herb salad.
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26
Serve immediately.
