Crush coriander seeds , fennel seeds and pink peppercorns and mix with white and black sesame seeds.
Peel the white beetroot and cut with the slicer or a knife in longitudinal slices.Heat the olive oil, add the white beetroot, season with salt and fry briefly. Season with parsley , thyme and pepper and hold available.
Stir the egg white a little. Salt the salmon steaks and put through the mixed egg white and coat with the herb coating. Heat oil in a shallow pan and fry the salmon steaks on both sides slowly for about 4 minutes.
Fish-white wine sauce:
Peel the shallots , cut into small cubes (stew in a bit of butter) and let thicken almost entirely together with the white wine , bay leaf and peppercorns . Add fish broth and let half of it thicken in about 10 minutes. Pour in cream and let a quarter thicken in about 5 minutes. Season with salt, white pepper and lemon juice and mix with cold butter and whipped cream, or stir in the whipped cream.
Lay white beetroot on plates, put a small salmon steak on each plate, if desired break open, pour over the fish-white wine sauce, garnish with chervil and dill and serve.