8 (3-ounce) Salmon filets, skinless and boneless
12 baby leeks, cleaned and cut into 5-inch pieces
12 medium snow morels
16 fava beans, shelled
3/4 cup green peas
1 cup celeryroot peeled and roughly cut
12 (11/2-2inch) round think slices of celeryroot 1/8 inch thick
1 ounce black truffle, finely minced
4 ounces butter unsalted
1 ounce truffle juice

1. Lightly sauté the snow morels in 1 tablespoon of butter. Season with salt and pepper. Set aside.
2. In separate pots of boiling salted water, blanch the fava beans and green peas, until tender. Then cool in ice water. Set aside.
3. In a saucepan, combine celeryroot, 1/2 cup of water and two tablespoons of butter. Cover and cook for 20 minutes. Then puree until smooth. Set aside.
4. For the slices of celeryroot, lightly fry them in 300¡ canola oil until light brown and crispy.
5. Cut truffles until finely minced. Add truffle juice. Bring to a boil then whisk in unsalted butter slowly. Season with salt and pepper.
6. To braise the leeks, bring 2 cups water, 1/4 cup butter and 1 cup red wine to a boil. Add leeks and cook until tender about 10-15 minutes. Cook and then split in half.
7. Season the salmon filets with salt and pepper. In a large shallow baking dish, add 1/2 quart of water or just enough to cover 1/4 of the salmon filet. Place on top of stove and gently cook for 5 to 8 minutes, the top half should be warm but still rare.
8. To assemble, using an 8 to 10 inch square plate, put baby leek halves in the bottom quarter of the plate, using 6 halves of leeks per plate. Next place two filets of salmon, side by side, (rare side up) and aligned vertically on top of the layers of baby leeks. In the top left-hand side of the plate spread an a bit of celeryroot purée, about an inch in length and garnish with 3 celeryroot chips. To the right of this, place 3 snow morels.
9. Finally, combine truffle butter, peas, favas. Gently heat and spoon hot sauce over rare salmon. Serve immediately.

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