3 lbs. boneless and skinless salmon filet
1/2 lb. butter, cut into pieces
1 c. red wine
2 shallots, chopped
2 tbsp. red wine vinegar
Juice of 1 lemon
1/2 c. cream
1/3 c. chopped basil
Salt and pepper to taste

Cut the salmon filet into 8 pieces. Poach in water for 5 minutes. while the salmon is cooking, prepare the sauce. In a saucepan, add the red wine, shallots and vinegar. Bring to a boil. Reduce to almost 1/4 of its volume and add the cream. Bring to a boil for a few seconds. Whip in the butter piece by piece until the sauce is smooth. Add lemon juice and chopped basil. Adjust seasoning. Pour into a sauce boat.