In the Morning (for midday meal) :
1 In a saucepan bring your olive oil to a boil with your thyme, garlic cloves, pepper and salt then remove from heat and let infuse covered.
2 Open your leeks and clean them in several waters then cook them either in salted water or steamed, cool them and drain them by pressing.
3 Cut your salmon fillet into cubes of 1 to 2 cm on each side, then in a pan pour a little of your infused olive oil, when it is very hot sauté quickly (1 minute) your salmon cubes, salt, pepper and transfer to paper towels.
4 Heat this same pan again and with the remaining fat "stiffen" your slices of Lomo then place them also on paper towels.
5 On your work surface lay out your young leeks and with the help of a brush spread your infused olive oil on them.
6 In small fairly tall molds (approximately 5cm high by 10cm diameter) begin to assemble your chartreuse, a little leek at the bottom and others to go around up to the top. You then distribute the salmon cubes in each mold and cover with the rest of your leeks pressing lightly. Your chartreuses are ready, as soon as they have cooled a bit put them in the fridge.
7 Your guests arrive in 1 hour so preheat your oven to 180°(th 6). During this heating time sweat your shallots in butter, add the 5cl (1.7 fl oz) of Jurançon, the cream and fish stock, reduce by half then blend and strain the sauce, keep it warm (we will only add the turmeric just before serving).
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