Method:

1. Boil the potatoes until done

2. Clean the leeks thoroughly and cut them in long julienne: take one stem, cut in half, then cut in half lengthwise and now cut in long strips of about 1 cm wide

3. Melt the butter on medium low heat in a cooking pot and add the white wine. Add the leeks, season with pepper and salt and cover the cooking pot.

4. Portion the salmon evenly and season with pepper and salt.

5. Lightly flour the salmon on all sides and grill it, skin-side first. Finish it off in a pre-heated oven for about 6 minutes.

6. Take some of the broth from the leeks and add the cream, curry and curcuma. Allow to reduce until the right consistency is obtained.

7. Add some cold butter cubes to the sauce for binding and refine with lemon juice.

8. Drain the potatoes, allow to evaporate for a few minutes and serve.