4 salmon steaks
7 oz frozen or canned small green peas
7 oz Picón Bejes-Tresviso or Cabrales blue cheese
7 fl oz light cream
4 fl oz extra virgin olive oil
Salt, pepper and lemon juice
Cheese sauce: Wash the leeks, slice into rings then cook gently in the oil in a covered frying pan (or in the microwave for 5 minutes). Cook the peas for 5 minutes only, whether frozen or canned (both are precooked). Cut the rind off the cheese and break into pieces. Place in a pan with the cream and heat, stirring all the time, until it has melted. Add the stewed leeks and the peas. Boil lightly and check the seasoning.
Wash the salmon steaks, season and grill. Serve with the cheese sauce.
Recipe courtesy of Spain GourmeTour magazine.