Salmon and leeks sauce | Sauce, dip and broth recipe

Ingredients

• 500 ml (2 cups) of fish fumet
• 600 gr of peeled salmon fillet
• 60 ml (1/4 cup) of butter
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 1 diced carrot
• 5 ml (1 teaspoon) of chopped garlic
• 60 ml (1/4 cup) of flour
• 2 chopped green onions
• 125 ml (1/2 cup) of 15% cooking cream
• Salt and pepper up to taste