Pre-heat the oven to 180'c.
Pick the tarragon leaves from the stalks. Save the stalks to use in the sauce.
Blitz the breadcrumbs, tarragon leaves, parsley and olive oil together. Season the salmon with salt and pepper and coat the flesh side with honey and then sprinkle on the breadcrumbs. Bake in the oven 7-8 minutes.
For the cabbage:
Thinly slice the cabbage. Heat a wide bottomed pan, add the olive oil and fry the bacon cubes until golden brown. Add the cabbage, garlic and thyme and cook until soft. Season with salt and pepper.
Peel and dice the shallot and garlic. Place in a saucepan with the tarragon stalks, the vinegar and the red wine. Bring to the boil and reduce to until you have about 2 tablespoons of the liquid left. Pass this through a fine sieve into a clean saucepan and bring the liquid back up to a simmer.
Dice the butter into small cubes. Gradually whisk in the butter one cube at a time until you have a thick glossy sauce. Season with salt and a squeeze of lemon juice.
Place the cabbage in the centre of the plate using a stainless steel ring. Sit the salmon on top of the cabbage and drizzle the sauce around.
«Instead of salmon use cod or pollock. The beurre rouge works with any fish or seafood.»