Steamed Salmon Fillet in Coconut Lemongrass Sauce with Rice Noodles

Cut the leek into rings about 1 cm wide and the garlic into thin slices. Heat a frying pan and sauté the leeks and garlic in a little oil for 1-2 minutes until light brown. Heat the steamer to 80 degrees, spread the leek vegetables on the insert and place the salmon fillets on top. Roughly crush the kaffir leaves by hand (so that the aroma can develop better) and sprinkle the crushed leaves on top. Pour in white wine and coconut milk, season with nutmeg, salt and pepper. Place in steamer and cook for about 20 minutes. If a steamer is not available, bring all the ingredients for the sauce to the boil briefly, reduce the heat or turn it off altogether, and let the salmon slices steep in it, covered, for about 15 minutes. Meanwhile, boil plenty of water with a little salt, add rice noodles, cook for 3-5 minutes and then strain. Arrange the noodles on one plate each, carefully place the salmon fillet next to it and drizzle with sauce. Season with chili to taste.

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