Sprinkle salmon fillet with the juice of one lemon.
Remove peel from carrots, cut into very thin sticks and sauté in butter for 2 minutes. Peel the tomatoes, remove the seeds and finely dice. Clean the leek, rinse and cut into narrow strips. Mix the vegetables together, season lightly with salt.
Cut four large pieces of aluminum foil and place a salted salmon fillet on each. On top of the fish, place the vegetables and herbs, and pinch the packets tightly at the top. 4.
4. in a large saucepan, pour about 5 cm of water and bring to a boil, place the packets one after the other, cover and cook on low heat for about 15 minutes.
In the meantime, bring the whipped cream and wine to the boil in the sauce pot. Arrange fish with vegetables on hot plates. Juice from the foils to the sauce form. Bring the sauce to the boil again, season and pour over the fish form.
Serve with: Long grain rice.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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