Bring a pan of water to a boil and add the bicarbonate of soda. Add the peas for a few seconds to blanch.

Drain and plunge in cold water to fix the color and stop the cooking. Set aside.
Cut the cucumbers into lozenges and set aside.
In a dry pan, toast the slices of bread until barely colored. Cut into cubes and set aside.

Poach the eggs in a pan of water at 75°C for 13-15 minutes, depending on the size. Or poach in the normal way in a pan of simmering water for 2-3 minutes.
Arrange the cucumber, peas, salmon, and croutons on the plate.

Mix the miso paste with the cream and add a splash of Chablis. Whisk until lightly frothy.

Place a poached egg on each plate, a few grains of caviar and some miso mousse.
Add a few grins of salt, a twist of pepper, and a few coriander seeds.

Serve immediately.

 Chef’s tip

To make your own salmon confit, place two thick slices of fresh salmon in a simple brine for 30 minutes. Remove, wipe off the excess, and vacuum seal with 50ml olive oil and some lemon zest. Cook at 40°C for one hour. Refrigerate immediately for 24 hours. Slice and serve.