Peel and cut the carrots and shallots in small dice.

Sauté them with one tablespoon of butter until lightly brown, add the wine and the sugar and reduce to 1/3 of the original quantity.

Peel and wash the potatoes, cut them in large chunks, boil them in salty water until fully cooked, drain and mash.

Add 2 tablespoons of butter and warm milk. Season and add the wasabi to your taste… Keep warm

In a large non-stick frying pan, sear your 6 salmon fillets (2 mins on each side). Season on both sides and spread the sesame seeds.

Add the rest of butter to the sauce and let boil 3 to 5 minutes.

Add the cornstarch previously diluted in 1 tablespoon of cold red wine, whisk well and keep simmering 1 minute, season and serve with the wasabi mashed potatoes and the medium rare salmon.