Salmon with basil

• 4 8-ounce fillets of fresh salmon;
• salt and pepper to taste;
• 2 large shallots chopped very fine;
• 1/2 cup fish fum‚;
• 2 tablespoon chopped fresh basil;
• 1/2 cup sherry vinegar;
• 2 cups hollandaise sauce.

Add shallots, fish fum‚, basil and sherry vinegar.

Cover and poach in a 450° oven for about 20 minutes or until firm, but not dry.

Take fillets out of the skillet and arrange on platter.

Put the skillets with all the juices over a hot flame and reduce to a bit less than a fourth.

Add mixture to hollandaise sauce. Mix well and pour over the fillets.
 
 
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