Cut 400 g salmon into 2 even portions and place in individual vacuum bags with a little extra olive oil, salt and pepper. Seal in a chamber sealer and cook for 10 minutes
To serve, divide the sauce between 2 deep serving plates. Remove the salmon pieces from the bags and place in the middle of each plate. Season with salt and pepper, then garnish with 1 handful of shiso leaves and 30 g grated bottarga and a drizzle of olive oil.