encrusted salmon with buttermilk and pistachio

crunchy outside and juicy inside

2 salmon filets 6-8 oz. ea..,
1 c. buttermilk,
2 1/3 c. shallots,
1 tsp. thyme leaves,
1 c. any mushroom,
1/4 c. reggiano parmigiano cheese,
10 escargot (optional), 8 garlic cloves,
1 c. panco breadcrumbs,
olive oil,
salt and pepper