Tarragon salmon with crispy root chips

Ingredients

• 800 g beets mixed such as carrot, parsnips and celeriac, cut into chips
• 2 tbsp olive oil 
• 4 fillet salmon fillet 
• 2 tsp tarragon fresh chopped
• 250 ml wine 
• 400 g pkt spinach 
• 4 servings nutmeg freshly grated

Equipment

• frying pan
• oven
• colander

Directions

1. Heat oven to 200C/fan 180C/gas
2. Steam or boil the roots for 5 mins, drain well, then pat dry.
3. Pour 1 tbsp of the oil into a non-stick roasting tin, then put in the oven to heat up.
4. Add the roots, toss to coat them with oil, then return to the oven for 20-25 mins, shaking the pan halfway through until the chips are crisp and golden.
5. Meanwhile, cook the salmon.
6. Sprinkle each fillet with a little tarragon, salt and pepper.
7. Heat the remaining oil in a large non-stick frying pan, add the salmon, flesh-side down, then cook for a few mins until the flesh is starting to colour. Flip the fillets over, then cook for a few mins more.
8. Pour in the wine and bring to the boil. Simmer the salmon in the wine, basting occasionally for 5-7 mins until the salmon is cooked and the sauce is slightly thickened.
9. Boil a kettle of water.
10. Put the spinach in a large colander, then pour the water over the leaves until wilted. Press out as much water as possible, then season the spinach with a little nutmeg.
11. Divide the spinach between 4 warm plates, then top with the salmon.
12. Pour a little sauce over each, then serve the chips alongside.