Season the salmon with salt and pepper. Fry in hot olive oil.
Peel and wash the salsifies and cut into the desired shape. Cook until al dente in salted water with a dash of lemon juice. Drain. Fry the salsifies briefly in butter. Season with salt and pepper. Add a dash of cream and reduce.
Cut the fennels and onions. Braise in hot olive oil. Add the washed mussels, white wine and water. Cook until the mussels open. Remove the mussels from their shell. Strain the cooking liquid and keep it for the sauce.
Mix the mussel juice with the chicken broth and the cream. Reduce by half. Add the bergamot purée. Finish the sauce with some butter. Season to taste.
Wash the razor shells. Put them 15 seconds in boiling salted water. Remove the meat from the shells and cut its.
Soak the wakamé (seaweed) in water. Add the soaked wakamé to rice vinegar, soy sauce and mirin and marinate for at least 3 hours before using.
Cut the mussels into pieces. Mix with the razor shell tartare and the marinated seaweed. Season with a dash of olive oil, salt and pepper.
In the plate, put the salsifies and the salmon on the top. Garnish with shellfish and drizzle with some bergamot sauce.