Place the salmon fillets in a saucepan and cover with cold Acquamara, gently bring to a simmer and cook for 4 minutes and remove from heat.
Boil the potatoes in 50% Acquamara and 50% water till tender, strain, then add 30g butter and crush using the back of a fork. Add the parsley and chives and keep warm.
- Heat 20g of butter and truffle oil in a sauté pan and cook the chanterelles for 2 minutes.
- Bring 40% Aquamara and 60% water to the boil and blanch the sea plantain and samphire for 1 minute remove and toss in the remaining butter.