Salmon in tarragon vinegar with carrots in brown butter, by Nathan Outlaw

Cut the large carrots into ribbons using a vegetable peeler. Put in a pan with the wine, vinegar, 400ml water, sugar, tarragon sprigs and a pinch of sea salt. Bring to the boil and simmer for 2 minutes. Take off the heat and leave to infuse for 30 minutes.

Meanwhile, to make the brown butter, line a sieve with a sheet of kitchen paper and stand it over a bowl. Cut the butter into small pieces and heat in a light coloured pan (you need to be able to see the colour change), over a medium-low heat until it bubbles. Lower the heat and continue to cook, stirring, until the butter turns brown and gets a nutty aroma (this will take about 4-5 minutes). Don’t let it burn. Immediately remove from the heat and pour into the lined sieve to strain.

Add the whole Chantenay carrots to a pan containing enough cold salted water to just cover them. Bring to the boil, lower the heat and simmer for about 10 minutes until almost cooked. Drain and return to the pan. Add 50ml of the brown butter and the garlic to the carrots and warm over a low heat. Season and remove from the heat.

Drain the carrot ribbons, reserving their cooking liquor. Put the liquor in a wide pan, bring to a simmer and add the fish fillets, making sure they are fully covered. Remove the pan from the heat, cover and leave to stand for 10 minutes; the fish will continue cooking. Check if it’s done by lifting out a chunk and putting a knife into the thickest point for 5 seconds. Then place the knife against the back of your wrist; it should feel warm.

To make the dressing, mix 25ml of the poaching liquor with 50ml of the brown butter. Warm through and add the chopped tarragon.

To serve, place a portion of salmon on a warm plate. Divide the carrots between the plates and spoon over the dressing.

Please drink responsibly. For the facts, visit drinkaware.co.uk.