Poached Salmon Cutlets with Hot Basil Sauce

• 4 each celery stalks chopped
• 1 each carrots peeled and chopped
• 1 each onions small, peeled and chopped
• 1 each basil stripped from stalks
• 6 each salmon steaks or cutlets, about 4 ounces each, and 1 inch thick
• 3 ounces white wine
• 4 ounces water
• 1 x salt and black pepper to taste
• 1 teaspoon lemon juice
• 1/2 ounce butter, unsalted
• 1 x salt and black pepper to taste

1. Spread all the vegetables over the bottom of a large flameproof dish, bed the salmon cutlets into the vegetables and cover them with half the basil.
2. Reserve the remaining basil.
3. Pour over the wine and water, season, bring to a boil, cover and simmer for 10 minutes.
4. Place the salmon on a warmed serving dish.
5. Bring the liquid back to the boil and simmer for 5 minutes.
6. Strain into a liquidizer.
7. Add the cooked and uncooked basil, and puree.
8. Place in a pan, bring to the boil and reduce by half, until thickened.
9. Remove from the heat, stir in the lemon juice and butter, pour over the salmon cutlets and serve.

celery stalks chopped, carrots, onions, basil, salmon, white wine, water, salt, lemon juice, butter, salt

Taken from recipeland.com/recipe/v/poached-salmon-cutlets-hot-basi-37021 (may not work)