Scallop of salmon with basil cream sauce, with fish stock

Finely slice one bulb of fennel, splitting it and removing the core. Slice and wash the white of a leek.

Melt a quarter cup of butter in a dutch oven and sweat the fennel, onion and leek until softened but not browned.

Add the fish trimmings to the vegetables and cook a minute, then add the white wine and reduce by half.

Add six cups of cold water, bring back to a boil, then simmer and skim off any impurities.

Add lemon slices, parsley, cilantro, tarragon, white peppercorns and a star anise.

Simmer 20 minutes.

Strain through a sieve, then pass through a very fine strainer. Do not salt the stock; season the dish instead.

Finely chop two shallots. Roll the basil leaves and slice them chiffonade into thin julienne strips; they oxidize quickly.

Melt two tablespoons of butter over moderate heat, sweat the shallots until translucent, then add the basil.

Add three tablespoons of dry white vermouth, deglaze and reduce until the liquid is almost gone.

Add half a cup of fish stock and reduce by half.

Stir in four tablespoons of heavy cream and bring almost to a boil, not fully.

Add about a tablespoon of butter a little at a time, incorporating it by making waves in the sauce.

Season with a pinch of salt, a pinch of white pepper and a few drops of lemon juice. Cover and hold warm off the heat.

Cut an eight ounce piece of salmon and remove the skin, holding the skin down with a towel and keeping the knife close to it.

Season the salmon with salt and white pepper, then pat it completely dry.

Dry fry in a non-stick pan over very high heat, one and a half minutes per side.

For a thick piece, add an extra 15 seconds per side.

Finish with white pepper and a few drops of lemon juice. Plate the fish and pour the sauce all around it, then wipe the plate rim.