Skin and fillet the sole. Finely dice salmon fillet without skin and bones. Season the diced salmon meat with salt, white pepper, a pinch of cayenne and a few drops of toasted sesame oil and freeze for at least ¼ hour. Remove the muscle and the intestines from the scallops. Slice the leeks lengthwise, rinse and blanch (i.e., boil briefly in salted water and rinse.) Pat the leeks dry and season. In the food processor with cutting insert (cutter) add the vermouth and white port wine form. Add the well cooled and seasoned fish fillet and grind briefly in the cutter. Add egg whites and run briefly repeatedly.
Add whipped cream and grind (farciere) to a nice smooth and shiny farce. Grease a metal ring heartily with butter and place on baking paper pieces. Place the leeks and two seasoned sole fillets in each ring. Brush with farce and insert the scallops.
Remove ring and tie with spaghetti. Put everything together to cool for at least an hour.
Brush the salsify thoroughly in enough water. This is best done with rubber gloves. Straighten the water with the juice of a lemon.
Peel the salsify cleanly with a peeler and place in the lemon water. Peel the potatoes and slice them into thin slices. Cut one salsify into long strips with a peeler. Fry the potatoes and the black salsify slices
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