Warm Tartare Sauce (Beurre Blanc Sauce)
For the beurre blanc, peel and roughly chop the shallots. Place them into a heavy-based pan over a medium heat (don't add any butter at this stage).
Add the white wine to the shallots, turn up the heat to high and simmer rapidly until the volume of liquid is reduced by half, about 2-3 minutes. Reduce the heat to low. The liquid should be barely simmering.
Add the pieces of cold butter to the shallot and wine reduction a small amount at a time, whisking thoroughly with a balloon whisk as you go.
Continue adding the butter, a small amount at a time, whisking continuously, until all the butter is used up. Don't overheat or the sauce will split. The finished sauce should be thickened and emulsified.
Season to taste with salt and freshly ground pepper. Strain the sauce through a sieve into a bowl. Discard the shallot. Add the chopped capers and parsley and diced gherkins. You can use the sauce immediately or you can keep it for 2-3 hours at warm room temperature without it splitting.
Sarsons Vinegar Gel
Bring the water and vinegar to boiling point.
Remove from the heat and whisk in the gellan gum.
Bring back to the boil, pass and leave in a Bain Marie until needed.
Pan Fried salmon
Heat a large frying pan with one or two tablespoons of olive oil and place the fillets skin side down.
Cook on a high heat for about 5 minute until the skin gos crispy, add a knob of butter season the fish, turn the fish over and cook for another minute or two (depending on how thick the fillets are).
Remove from the pan, place on a flat and squeeze frac14; of lemon on the cook fish.
Keeping the fish warm, wilt down some baby leaf spinach, season and plate up, serve.