Poached Escalope Of Salmon With Red Wine Beurre Blanc Recipe

• 500 ml Vegetable stock, (18fl ounce)
•     A few fresh basil leaves
•     A few coriander seeds
•     A few white pepper corns
• 2 x Star anise
• 2 x Shallots
• 1 x Lemon
•     Salt and freshly grnd black pepper
• 1/2 bot red wine
• 400 ml Chicken stock, (18fl ounce)
• 50 gm Unsalted butter, (2 ounce)
• 2 tsp Double cream
• 1 x Thyme sprig
• 1 x Bay leaf
•     Salt and freshly grnd black pepper
• 4 x 200 g, (7 ounce) salmon escalopes (skinned and trimmed)

Directions