Cut the salmon into 4 equal slices and vacuum-cook with the olive oil at 42°C for 12 minutes, drain and season slightly with sea salt.
Peel the rhubarb and cut into 12 sticks 0.3 cm x 5 cm long. Chop the lime leaf and lemongrass. Boil up the rhubarb juice with the sticks and spices, then turn the pan onto ice to chill.
Season the rhubarb juice with aged balsamic vinegar and sea salt and bring to the boil with the agar, stir in the soaked gelatine, leave to cool and then purée finely.
Mix all ingredients together and season with salt and cayenne pepper.
Roast the peanuts in a pan with a little oil until golden brown, then drain on kitchen roll and, while still warm, place in a sealable tin with the lime leaf, sea salt and curry powder, seal and leave to infuse for a while.
Mix the paste and oil together, beat with the egg to make a mayonnaise, season with salt and lime juice.
Royal Premium Caviar
Once all the components are ready, serve them together with 12.5g of Royal Premium Caviar.