Salmon fillet in leek sauce

Sprinkle the salmon fillet with lemon juice, salt and pepper. Fry the fillet on all sides in butter and remove and place in a warm place. Add the washed and sliced ​​leeks to the rest of the fat. Fry everything briefly, add wine and let it boil. Drizzle all together with cooking cream. Return the salmon fillet to the sauce and season with pepper and salt. Let it all boil together for another 5 minutes. Serve the finished dish on a warm plate with the taliatelle pasta.