2 eggs
1 c. heavy cream
1/2 tbsp. Dijon mustard
1 ear corn
1/3 c. grated Monterey Jack cheese
Salt and pepper to taste
1 shallot, finely minced
2 tbsp. dry white wine
1 tbsp. cider vinegar
1/2 c. unsalted butter, cut into small pieces
1/4 tsp. chopped fresh chives
1/4 tsp. chopped fresh tarragon
1/4 tsp. chopped fresh chervil
1/4 tsp. chopped fresh parsley
Fresh lemon juice, to taste
Olive oil, as needed
4 (4 oz.) salmon fillets
4 baby carrots, blanched
8 snow peas, blanched
1 bulb fennel, trimmed, julienned, blanched
2 med. leeks, trimmed, julienned, blanched

SAUCE:

Combine shallot, white wine, and vinegar in a saucepan. Let liquid reduce by 2/3 over medium high heat. Reduce heat to low and whip in butter a few pieces at a time; sauce should thicken and lighten in color. Add fresh herbs; adjust seasoning to taste with salt, pepper, and lemon juice. Reserve. Preheat broiler or grill. Brush salmon liberally with oil. Grill salmon, brushing with oil if necessary. Combine blanched vegetables and toss in melted butter until very hot. Season.

Presentation: Make a bed of julienned vegetables; arrange salmon on bed. Unmold custard onto plate. Pool sauce around salmon.