Strip the leaves off half the basil and set aside. Spread all the chopped vegetables over the bottom of a large flameproof dish with a lid, press the salmon steaks into the vegetables and cover them with the remaining basil.

Pour over the wine and water and add salt and pepper to taste. Bring to the boil, cover and simmer for about 10 minutes. Transfer the salmon to a warmed serving dish.

Bring the poaching liquid and vegetables back to the boil and simmer for 5 minutes. Strain into a liquidizer and add the cooked and uncooked basil.

Blend to a puree and return to a saucepan. Bring the puree to the boil and reduce by half, until thickened. Remove the pan from the heat, add the lemon juice and stir in the butter Pour the sauce over the salmon steaks and serve.

Make sure that you do not overcook the salmon. It should, be opaque and firm when tested with the point of a sharp knife.