4 salmon steaks
250 g Isigny Sainte-Mère crême fraîche
5 cl white wine
1 garlic clove (optional)
1 tsp ground pink berries
Cut the leeks into rings.
Heat the pan with a little oil and fry the chopped garlic over a low heat.
Add the leeks and cook for 15 minutes, stirring occasionally.
Add the white wine, crême fraîche, and ground red berries. Salt to taste.
Cook for another 10 minutes.
Meanwhile, steam the salmon steaks or boil in salted water (as desired) for 10 minutes.
Arrange the sauce and salmon steaks on the plates.
Serve with a little rice.