Preheat oven to 350 degrees F (180 degrees C).
Mince the Shallot (2) set aside.
Seed and cut the Red Bell Pepper (1/2), Yellow Bell Pepper (1/2) into matchsticks. Blanch Snow Peas (5) in salted, boiling water cut into thin strips. Cut the Wood Ear Mushrooms (30 gram) into thin strips. Combine in a bowl and set aside.
Remove the stems from the Fresh Basil (2 bunch) and place the leaves in a sauté pan and cover with Vegetable Oil (to taste).
Heat the oil and fry the basil leaves until they look translucent and dark green, but not burned.
Strain the leaves and reserve the oil for another use. Dry the leaves between two paper towels to remove any excess oil.
Place the basil in a food processor or blender together with the Panko Breadcrumbs (200 gram) and blend until finely ground and bright green. Pour into a bowl and set aside.
Place a sauté pan over high heat and drizzle in some Olive Oil (to taste) Season the Salmon Fillet (2) with Salt and Pepper (to taste) then sauté in the pan, turning to brown all sides briefly. Remove to a paper towel and pat dry.
Dredge the fillets in All-Purpose Flour (to taste) then set on a plate. Beat the Egg (1) and brush over the salmon fillets. Now roll in the basil-bread crumb mixture and set aside.
Wash and peel the Purple Potato (200 gram) then place in a small pot. Cover with water and bring to a boil. Reduce to a simmer until the potatoes are fully cooked about 15 to 20 minutes.
While potatoes are cooking, add the White Wine (115 milliliter) minced shallots to a separate saucepot and bring to a boil. Reduce heat slightly and simmer until the wine has almost all but evaporated.
Add the Heavy Cream (30 milliliter) and cook until thickened.
Turn off the heat and immediately whisk in all the Butter (3 1/5 tablespoon) Add a few drops of Lemon (to taste) season with salt and pepper. Strain beurre blanc through a fine mesh sieve and keep warm.
Drain potatoes and let dry in the warm pan for a few minutes to remove some of the moisture.
Place the potatoes in a food processor together with the Butter (3 1/2 tablespoon) and salt and pepper. Blend until smooth. Check the seasoning, cover and keep warm until plating.
To finish, place the salmon fillets in the oven to warm. Bake just briefly about 2 minutes for medium rare.
Place a spoonful of the purple potato puree in the center of two plates. Drizzle the beurre blanc around the potato puree then place the basil crusted salmon on top of the potatoes.
In a small bowl, toss the vegetables with a few drops of lemon juice, olive oil, salt and pepper then mound on top of the salmon fillets and serve.