Fry onions in vegetable oil in a saucepan.
Add milk, cream and fish broth. Evaporate 15 min. on medium fire. Strain the soup through a sieve, place it in a siphon.
Cook the salmon fillet in sous vide at 45 °C for about 20 minutes.
Chanterelles fry with garlic and dill.
Put fish, chanterelles, onions in a deep dish. Burn the fish with a burner. Fill a bowl with soup. Drizzle with green oil, garnish with nasturtium.