Salmon with Leek Sauce and Ginger Rice

For the salmon with leek sauce, preheat the oven to 180 degrees convection. In the meantime, cut the leek into thin rings and sauté in the rapeseed oil.

Add cream, season and simmer for 5 minutes. Wash salmon, pat dry, sprinkle with lemon and season with salt and pepper.

Place fish in an ovenproof dish, top with smoked cheese, pour the hot leek sauce over it so that everything is well covered and put in the oven for 10 minutes.

Bring 2 cups of water to boil, add salt and one cup of rice. Steam covered for 10 minutes until all the water is gone.

Grate ginger and stir into the finished rice. Add seasoning if necessary.

Serve the salmon with the leek sauce and the ginger rice.

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