1. Remove the bloodlines from the salmon pavés with tweezers.

2. Line the bottom of a non-stick pan with fleur de sel. Heat. Place the salmon pavés, skin side down.

3. Cook over moderate heat. The cooking is done when the skin is crispy and the flesh is light pink and the center is just warm (about 15 minutes).

4. Rinse, dry and slice the endives.

5. Prepare a vinaigrette with 50 ml of grapefruit juice, 100 ml of extra virgin olive oil, salt and crushed pepper.

6. Heat the vegetable broth with the remaining grapefruit juice and a pinch of pepper.

7. In a saucepan, whisk the egg yolks with 3 tablespoons of cold water; the mixture must whiten and foam. Place the saucepan over low heat and whisk in the hot broth gradually. Continue beating until the sabayon foams and becomes creamy.

8. Remove from heat; whisk for a few moments and adjust the seasoning.

9. Place the salmon pavés on the plates. Sprinkle with coarsely ground pepper. Garnish with endives seasoned with vinaigrette. Pour the sabayon over the salmon.