Instructions: Lighly crush the pepper corns and corinader seeds and put into a pan with the stock, basil, star anise and chopped shallots. Bring to the boil.

Season the salmon escalpoes on both sides and put into the simmering stock.

Bring the stock back up to a simmer and take off the direct heat. Leave the pan on the side and allow to just simmer for 4-5 minutes or until the salmon is cooked.

Red Wine Beurre Blanc:
Put all the ingredients except the butter and cream into a pan and simmer to reduce by two thirds, or until the sauce has thickened slightly. Strain through a fine sieve or muslin cloth. The sauce can now be set aside until you need it.

Reheat the sauce in a saucepan and add the butter little by little, whisking constantly, until the sauce is slightly thickened and glossy.

Season to taste and put in the cream.

Serve the poached salmon with sauteed new potatoes and the sauce spooned around.

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