First prepare the leeks for garnish: Julienne the whites of the leeks as finely as possible then bring a large pot of water to boil. Add the julienne leeks and simmer for 30 seconds then drain them and plunge them into cold water for a minute or two. Drain them well. Toss the leeks with olive oil and salt to taste then lay out on oven trays and bake at 200c. for 15 minutes. Toss them well then return to the oven and cook until they are all golden, tossing often. Remove from the oven, cool and set aside. Prepare the celeriac: Boil the cubes of celeriac and potato together in salted boiling water until tender, about 10 minutes. Drain well and process in a food processor with the butter, adding salt and pepper to taste. When finely pureed, transfer the puree to a pastry bag (or transfer to a casserole dish and keep warm) in 100c. oven. Prepare the fish: Bring the chicken stock to the boil then add the baby onions, shallots and leeks and simmer for 10-15 minutes until they are tender. Remove the vegetables and set aside. Add the miso paste, mirin and soy sauce and whisk to combine then simmer for 2 minutes. Return the vegetables and add the salmon fillets and simmer on the lowest possible heat for about 6 minutes or until cooked to your liking. (If you boil the liquid rapidly, the salmon will lose its moisture). To serve, pipe (or spoon) a mound of celeriac puree in the centre of each plate then place the baby onions, shallots and leeks around the puree. Carefully place a fillet of salmon on top of the puree and spoon around the remaining poaching liquid. Pile the crisp leeks on the fish and serve. Per serving: 985 Calories (kcal); 53g Total Fat; (48% calories from fat); 21g Protein; 106g Carbohydrate; 62mg Cholesterol; 12309mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 19 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.