For the salmon wrapped in potatoes with red wine spinach, peel the potatoes, grate coarsely, season with salt and pepper and dry well. Lay out four small pillows of them. Portion the salmon and place one piece on each. Cover with the remaining potatoes.
Heat the oil in a frying pan and fry the potato parcels over a gentle heat until golden brown on both sides. During frying, press on any potato strips that fall off with a palette. This will give the parcel a square shape.
Reduce the red wine with the port, thyme sprig, carrot and peeled shallot until the liquid has thickened to about100 ml creamy. Remove the carrot, shallot and the thyme sprig. Cut the butter into small cubes. Without adding any more heat, stir the butter into the hot reduction.
For the salmon wrapped in potato with red wine spinach, melt 1 tablespoon of butter in a skillet and sauté the finely chopped shallots until translucent. Add the spinach and sauté for 3-4 minutes. Remove from heat and squeeze carefully. Place the spinach on a plate and top with the red butter. Cut the potato packet in half, place the salmon on the spinach and serve.