1 cup (250 ml) milk

1 tablespoon (15 ml) prepared creamed horseradish

1 teaspoon (5 ml) cornstarch

1 1/2 lb (675 g) skinless salmon fillet, cut into 4 steaks

Salt and pepper

3 tablespoons (45 ml) chopped fresh basil

In a skillet off the heat, combine the milk, horseradish and cornstarch. Bring to a boil, stirring constantly. Season with salt and pepper.

Add the salmon, reduce the heat and simmer very gently for about 6 minutes, turning once and stirring the liquid constantly with a wooden spoon. Adjust the seasoning.

Spoon the poaching liquid over each serving. Garnish with basil.

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