Leek and salmon pan à la Gabi

Ingredients for 4 servings:

• 1,000 g leek, without green parts, cut into 1 cm thick slices
• 1 tbsp sesame oil, light
• 100 ml vegetable broth, possibly from instant powder
• 150 g cream cheese, 0.2% fat content
• 1 tsp mustard, medium hot
• 2 tbsp lemon juice, freshly squeezed
• 500 g salmon fillet(s), cut into 4 portions
• 1 bunch of dill, 1/2 bunch finely chopped, the remaining branches for decoration
• Salt and pepper, black, from the mill
• Cayenne pepper
• allspice powder
• Nutmeg, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Heat the oil in a large nonstick pan, cover, and sauté the leeks over medium heat for 5 minutes, then add the vegetable stock. Mix the cream cheese, mustard, and 1 tablespoon of lemon juice, add, and sauté for another 5 minutes. Place the fish pieces on top of the leeks, drizzle with the remaining lemon juice, season with salt and pepper, and cook over low heat for about 10-15 minutes. Just before the end of the cooking time, add the dill. Season with pepper, cayenne pepper, allspice, and nutmeg, and garnish with dill sprigs. Serve with rice.