Salmon Fillet with Lime Sauce

For the salmon fillet with lime sauce, clean, wash and chop the carrot and leek. Bring 1/4 l water, wine and a little salt to the boil.

Cover and cook the vegetables for about 15 minutes. Rinse salmon and pat dry. Cut off the skin with a sharp knife.

Steam in the broth, covered, for about 10 minutes. Clean sugar snap peas, wash and steam in a little salted water for 5-8 minutes. Cut off 4 lime slices and set aside.

Squeeze remaining lime. Keep fish warm. Reduce lime juice for 5 minutes. Stir in creme fraiche, bring to a boil briefly and thicken.

Season to taste with salt, pepper and sugar. Drain sugar snap peas and toss in hot fat.

Arrange the salmon fillet with lime sauce and sugar peas on plates and serve.

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