Peel the dutch carrots and cut them in half length ways place on a perforated steam tray and into the oven steam setting 100 degrees for 6 mins
While the carrots cook peel the kipfler potato and finely slice into discs
Skin the salmon fillet and season on both sides with salt then lay the potato over the salmon to resemble the scales on a fish
Season the potato and drizzle over a little EVOO and place the salmon in between two sheets of baking paper
Once the carrots are cooked remove from the oven and place the salmon in the oven steam setting 52 degrees for 20 mins
2 mins before the salmon has finished cooking heat both the frypans over medium heat
Remove the salmon from the oven and pan fry the salmon in a little EVOO potato side down over medium heat
In the other pan add some EVOO and saute´ the onion until translucent add the garlic and thyme and saute´ again, add the white wine and the clams and place the lid on the pan and cook for 1-2 mins
Remove the lid and add the vegetables and cook for a further 1-2 mins until the clams have opened
To finish pour the clam and vegetable mix and broth into the bottom of a serving bowl, turn the salmon fillet over and serve on top of the clam broth potato side up
Finish with a drizzle of EVOO and fennel fronds