Wash and peel all of the vegetables and then cut into cubes. Peel and finely slice the shallot.
Heat a large saucepan and add a drizzle of olive oil. Add half of the shallot to the pan with a pinch of salt and cook for 1 minute. Add the diced root vegetables and then pour in enough water to cover. Cook for 10 minutes from boiling point, check that the vegetables are soft then drain the vegetables and blend to a smooth purée. Mix in the cream and season with salt.
Rinse the snails under cold water and then drain on a clean tea cloth. Wash, pick and finely chop the parsley. Cut the baguette in half, scoop out the soft centre and then cut the crust into small dice.
Add a knob of butter to a hot frying and allow to foam. Add the snails, cook for 1 minute and then add the capers, remaining shallot and the hazelnuts.
Cook for 1 minute and then add the parsley and the croutons. Season with salt and pepper then set aside.
Heat a wok and add a little water. Place a grill rack in the wok, above the water. Place the salmon steaks on the grill tray and bring to the boil. Remove the wok from the heat, cover and then allow the salmon to steam for 7 minutes.
Use stainless steel serving rings to plate the root vegetable puree. Place the salmon on top of the vegetables and finish with a generous topping of the snail and crouton mixture.
«This recipe also works very well using chicken as a replacement for the salmon.»