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1
Butter 4 individual, shallow, flame-proof casseroles and set aside.
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2
Trim and discard the thin belly section from the salmon fillets and season the fillets on both sides with salt and pepper.
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3
Place the salmon in the center of the casseroles and surround the fillets, in this order, with the peas, fava beans, snow peas, bacon, scallions and lettuce.
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4
Season the vegetables with salt and pepper.
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5
Lay the butter slices over the vegetables.
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6
(Recipe may be made ahead to this point several hours ahead; cover and chill.)
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7
Pour the fish fumet into the dishes and place each dish on top of a stove burner turned to high heat.
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8
Bring the fumet to a boil.
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9
Lower the heat to medium-high and cook for 5 minutes, until a metal skewer inserted into the center of the salmon for 5 seconds feels barely warm when touched to your lip; the salmon will be rare.
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10
Sprinkle the chopped mint over the vegetables and lay the mint sprigs on the salmon.
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11
Put the casseroles on serving plates and serve immediately.
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12
For the Fish Fumet: Remove the gills and eyes from the fish, or have your fish store do it.
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13
Cut the heads and bones across into 4-inch pieces.
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14
Put them in a shallow pan and cover with cold water: Let stand for 1 hour, changing the water twice.
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15
Drain.
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16
Heat the oil in a large pot over medium heat.
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17
Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf.
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18
Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.
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19
Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes.
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20
Add the wine and water and bring to a boil.
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21
Boil for 10 minutes, skimming off the foam as it rises to the top.
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22
Remove from the heat and let rest for 10 minutes.
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23
Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
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24
If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups.
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25
Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
