Peel the carrots, rinse and then cut into thin slices. Peel the shallot and thinly slice. Pick the tarragon and chop into small pieces.
Heat a frying pan and add a little olive oil. Sweat the shallot with a pinch of salt. Add the carrots to the pan with another pinch of fleur de sel. Add water to half the height of the carrots. Add the sugar, Sichuan pepper and the tarragon to the pan then cook until all the liquid has evaporated. Adjust the seasoning.
Season the salmon steaks with fleur de sel and piment d'Espelette. Heat a non-stick frying pan to hot and add 2tbsp of olive oil. Place the salmon in the pan skin-side down. Once the salmon has coloured to the halfway point (look at the side of the steak to check), turn the fish over and then sprinkle over the soy sauce and the honey. Brush the soy and honey over the fish until cooked.
Serve the carrots in deep plates or soup bowls. Place the salmon on top and finish with a little more of the cooking sauce.
«Add a little balsamic vinegar to the sauce to give a slightly more acidic flavour.»