Blend 2 slices of bread into breadcrumbs, add the melted butter crush in the hazelnuts and chopped chives. Mix well, cut the salmon in 6 equal pieces and stick on the salmon fillets, cook at 180 degrees celcius for aprox 9 minutes. Cut 6 pieces of french toast the same size as the salmon and fry on a nonstick pan with the sesame oil, remove the bread and in the same pan fry the chopped prawns onions and garlic. Blend the mixture lightly to form a pate’ while using the pan again add the white wine and reduce add the fish stock and allow to simmer, than add the garlic butter and cream and simmer a few more minutes. Pour in the pernod and season with salt and pepper. Cut the leek in julienne and fry lightly to serve underneath the salmon.