Prepare the Vegetable Nage, Tomato Water; Pistou, Parsley Water and Cucumber Juice in advance. This can be done a day ahead. Refrigerate all until you are ready to prepare the recipe. Bring to room temperature before using.

Bring the salmon to room temperature and season with salt. Heat the duck fat in a straight-sided saute pan over low heat. Add the salmon, making sure that the fat completely covers the Ash. Poach until tender; about 20 minutes. The temperature should reach between 112 °F and 117°F.

While salmon is poaching, prepare the fricassee of vegetables: Blanch the cauliflower and broccoli in a pot of boiling water until just tender; about 2 minutes. Drain and rinse under cold running water to stop the cooking. Combine olive oil and butter in a saute pan over low heat. Add the cauliflower; broccoli, kale, and Brussels sprouts and cook just until everything is hot. Add the Vegetable Nage and Tomato Water bring to a simmer and cook until the vegetables are softened, about 2 minutes.

Add the Parsley Water; Cucumber Juice and basil. Add the Vegetable Pistou and cook until slightly thickened and creamy. Finish with the lemon juice and chive oil. Season with salt to taste.

To plate, divide the fricassee among 4 bowls and top each serving with a piece of poached salmon.

Vegetable Nage (a flavorful vegetable stock infused with star anise, coriander and white peppercorns)

Heat the olive oil in a straight-sided saute pan over low heat. Add the carrots, celery, shallots, garlic, star anise, thyme, bay leaf and lemon zest. Cook until the vegetables are softened but not browned, then add the wine and \'A cups of water Season to taste with salt and pepper and simmer for 5 minutes. Remove from the heat and allow the stock to steep for 20 minutes. Reheat and strain the liquid through a fine-mesh sieve into a clean container with a lid. Discard the solids. Use it as you would vegetable stock, and refrigerate any leftovers.

Tomato Water

Line a fine-mesh sieve with cheesecloth and set it over a large bowl or pitcher In a food processor; pulse the tomato, shallot, garlic, cilantro, parsley and basil with a little vinegar and salt When it is coarsely pureed, strain the mixture through the prepared sieve into the bowl or pitcher Discard the solids. Cover and refrigerate.

Vegetable Pistou

Gently poach 6 garlic cloves in olive oil until soft, about 45 minutes. Melt the butter and olive oil in a medium skillet. Add the onion, fennel, parsnips, and leeks and sweat the vegetables until they are very soft. In a separate pot, saute the zucchini just until it is soft but not yet browned.

Add the blanched broccoli and cauliflower to the zucchini. Add the other sweated vegetables and cook for 2 minutes. Transfer the vegetables to a blender or food processor along with the parsley, spinach, basil, chives, poached garlic, remaining two cloves of raw garlic and anchovies. Puree until smooth.

Quickly chill in an ice bath to maintain the bright green color

Parsley Water

Line a fine-mesh sieve with cheesecloth and set it over a pitcher or measuring cup. Heat the olive oil in a medium skillet over medium heat. Add the parsley and cook just until it is wilted; season with salt and pepper to taste. Add several ice cubes to stop cooking, then transfer the mixture to a blender Puree and strain through the prepared sieve. Discard the solids. Cover and refrigerate.

 Cucumber Juice

Line a fine-mesh sieve with cheesecloth and set it over a pitcher or measuring cup. Place the cucumbers in a blender and pour in just enough water to liquify. Puree until smooth, then strain well through the prepared sieve. Discard the solids. Cover and refrigerate,

Serves 4.