DIRECTIONS

1. Put the water, salt and sugar in a tray and stir to dissolve. Add the salmon and brine for 1 hour.
2. Meanwhile, put half the blanched peas, egg, Gruyère, semolina, salt and white pepper in a blender and puree. Add the rest of the peas and pulse until the peas are broken up, but the mixture is still chunky.
3. Prepare a water bath and and set your circulator to 122 degrees F (50 C).
4. When the salmon is done brining, dry each piece off using paper towels and then cover with strips of Meyer lemon zest. Place in a vacuum bag and vacuum seal.
5. Place the sealed bags in the water bath and cook for 30 minutes.
6. While the salmon is cooking, prepare the beurre blanc by adding the shallots, wine, and salt to a wide shallow pan and boiling until the wine is thick and syrupy.
7. Turn down the heat and whisk in the dijon and xantham gum. Whisk in the butter a little bit at a time making sure each piece of butter is melted and emulsified into the sauce before adding more.
8. When the butter has been fully incorporated, transfer the mixture to a blender and along with a tablespoon of Meyer lemon juice and puree until smooth. Keep warm in a covered pot in a warm oven.
9. To make the pea pancakes, heat a frying pan or griddle over medium-low heat until hot and then coat with small amount of vegetable oil (either spray or pour and wipe away excess oil with a paper towel).
10. Place about a tablespoon of pea batter on the pan for each pancake and fry until the batter puffs up and the edges start to look dry (not as shiny). Flip and fry the other side until the pancakes are cooked through. Wrap the cooked pancakes in aluminum foil to keep them warm until the salmon is done.