Salmon with Basmati Rice Yang

Remove the skin from the carrot, clean the leek and arugula and rinse everything together with the tomato. Cut the tomatoes in half, remove the stem and seeds and cut the flesh into cubes. Cut the carrot into sticks, the leek into rings and pluck the arugula into small pieces. Heat 2 tablespoons of butter and sauté the vegetables. Pour the wine, cook a little bit at low temperature, add the fish stock and cook covered for about 10 minutes. Heat the oil in a frying pan, add the rest of the butter and fry the salmon fillets on both sides for 5 minutes. Peel the garlic, add it with the star anise to the salmon fillets and steam briefly. Sprinkle the fillets with the juice of one lemon and season with salt and pepper. Season the vegetable rice with salt, bell pepper and paprika powder and serve with the salmon fillets. Stir créme fraîche and vegetable soup and pour over the fillets form.

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