Salmon fillet on leek vegetables

Ingredients for 3 servings:

• 600 g fish fillet(s), salmon or other variety
• 2 carrots, peeled and coarsely grated
• 1 stalk(s) leek
• 300 ml broth
• 100 ml white wine
• 100 g crème fraîche with herbs or herb cream cheese
• 2 tbsp oil
• some lemon juice
• some herbal salt
• some pepper
• some thyme, shredded
• 1 pinch(s) of sugar
• possibly rosemary

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Rinse the fish, pat dry, and drizzle with lemon juice. Season with herb salt. Peel and grate the carrots, trim and finely chop the leek. Fry the fish fillets in the heated oil for about 4 minutes on each side. Remove and keep warm. Sauté the vegetables in the remaining frying fat, adding a little more oil if necessary. Pour in the stock and wine, and cover and cook for about 10 minutes. Stir in the crème fraîche or herb cream cheese and season with thyme, rosemary if desired (if you like the flavor), salt, pepper, and sugar. Place the fish fillets on top and let stand, covered, for about 5 minutes. Serve with tortellini or other pasta, rice, potatoes, or simply baguette.