Heat a frying pan on a medium heat, season the fish with a little maldon salt, add the oil to the pan and cook the salmon skin side down for a few minutes. When the skins golden and crispy turn the fish over, cook for another 3 minutes and leave to rest.
Peel and grate the celeriac, blanch the celeriac in boiling water for 2 minutes to soften it a little, drain and dry well. Pick the leaves from the thyme, mix with the egg yolk, celeriac and season with salt and pepper.
Heat the oil in a frying pan, add a handful of the celeriac mix and flatten into a disk about 5 millimeters thick, cook slowly for 4 minutes on each side. remove and dry on kitchen paper, repeat the process till you have 6 made.
Peel and dice the shallots and garlic. Pick the leaves from the parsley and finely chop. Heat a small saucepan and add the butter, sweat the shallots for a minute and then add the garlic. Cook for another minute and then add the wine, reduce this by two thirds and then add the cream and the saffron. Cook for 5 minutes on a low heat.
Cook the spinach in a saucepan with the butter and season with a little salt and pepper.
To plate the dish.
Put a rosti in the center, top with the spinach, then the fish and spoon the sauce around the side. Finish with the chopped parsley.
«Try poaching the salmon in simmering water for a lighter dish.»