2 eggplants, thinly sliced the long way, 2 large eggs
salt and freshly ground pepper, 1/3 cup all-purpose flour, 4 tbsp sunflower oil (I used canola oil), 2 cups tomato sauce

Kosher salt, 1 (2-pound; 900g) skin-on sushi-grade salmon fillet, pin bones removed by fishmonger, 1 teaspoon caraway seeds, 1 teaspoon coriander seeds, 40g kosher salt (about 4 tablespoons), plus more for washing salmon, 25g sugar (about 1 tablespoon)

Ingredients: about 16 medium size mushrooms, about ½ cup (4 oz) cream cheese (I always use Philadelphia), 2 or 3 rashers of bacon, fried, but not super crisp