Put on a tile 200 gr strained fish stock into a deep frying pan. Salt water "Vegeta", add Bay leaf, a few peas of black and red pepper, a sprig of parsley, 20 grams of white sweet wines. A small, washed but not peeled onion cut into two pieces, just fry the cut side of the onion and the broth. Immerse one, big, solid piece of salmon and priusquam in the broth until tender. Until the fish is cooked, make the sauce. Take 100g of the broth, pour into the pan and evaporate half. In the remaining broth 70g enter the heavy cream, bring the sauce to weak sauce. Salmon is ready take out and spread on lettuce. From the top pour the creamy fish sauce, sprinkle with a little red caviar. Served with a slice of lemon and fresh ginger. ENJOY!