Salmon fillet with celeriac rosti and saffron sauce Recipe

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.