1. Melt the butter in a heavy saucepan over medium heat. Add the shallots and cook for about 1 - 2 minutes until just softened.

2. Add add the broth and boil to reduce by three-quarters, stirring occasionally.

3. Reduce the heat, then add the cream and half the peppercorns, crushing them slightly with the back of a spoon. Cook very gently for 4 - 5 minutes until the sauce is slightly thickened, then strain and stir in the remaining peppercorns. Keep the sauce warm over very low heat, stirring occasionally, while you cook the salmon.

4. In a large heavy frying pan, heat the oil over medium-high heat until very hot. Lightly season the salmon and cook for 3 - 4 minutes, until the flesh is opaque throughout. To check, pierce the fish with the tip of a sharp knife; the juices should run clear. Arrange the fish on warmed plates and pour over the sauce. Garnish with parsley.