Salmon "Chops" with Celery and Black Truffles

Ingredients

• 3 medium stalks celery
• Kosher salt
• Canola oil
• Six 1 1/2- by 2- by 1-inch-thick pieces salmon fillet
• skin on
• Freshly ground white pepper
• 2 teaspoons water
• 3 tablespoons (1 1/2 ounces) unsalted butter
• 1 1/2 teaspoons white truffle oil
• 3 tablespoons lightly whipped cream
• 18 thin slices black truffle
• plus 2 tablespoons finely julienned (slivered) black truffle
• Six 1 1/2-inch round brioche Croutons (see below)
• 6 sprigs chervil
• Brioche rounds
• cut 1/4 inch thick
• Extra virgin olive oil
• Kosher salt

Instructions

No instructions listed