By Jeremy Round
Put all ingredients for poaching stock in a heavy, lidded casserole. Bring to the boil, then simmer for 5 minutes. Immerse salmon steaks, bring back to simmering point, cover and cook for 3-5 minutes. Gently lift fish out of stock and put aside until cool enough to handle. Strain the stock, discarding debris.
Rinse casserole and return to a medium flame with but