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Tarragon salmon with crispy root chips
- 800g mixed roots, such as carrots , parsnips and celeriac, cut into chips
- 2 tbsp olive oil
- 4 salmon fillets , about 140g/5oz each
- 2 tsp chopped fresh tarragon
- large glass white wine (about 250ml)
- 400g young spinach leaves
- a little freshly grated nutmeg
Directions:View on BBC Good Food
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