Rusty wrote:
> There are links to about 15 articles on the left side of the webpage.
> The pulldown menu at the bottom of the webpage titled, "More Recipes",
> has links to about 110 of his past newspaper articles:
>
> http://www.timesonline.co.uk/section/0,,4382,00.html#

It may have been this sauce, but Virginia used basil (From the link,
above):

"Sauce:

2 tbsp white wine vinegar
150g unsalted butter
1 pink grapefruit
2 free-range egg yolks
6 coriander seeds, crushed
1 tbsp chopped fresh coriander
1 tbsp chopped fresh mint

1 First, make the sauce. Boil the vinegar down in a small saucepan
until reduced to 1 tablespoon and immediately tip into a cup. Needless
to say, this takes seconds. (We make reduced wine vinegar 500ml at a
time and store it in a small bottle).
2 Then melt the butter over a gentle heat and carefully pour off the
golden oil into a jug and discard the milky solids. Set the oil aside
to cool until tepid.
3 Grate a teaspoon of the grapefruit zest and set aside. Cut off the
thick skin and white pith, then slicing between the membranes cut off
the segments. You only need about four for this sauce. Cut the segments
over the cup with the vinegar so the juices drip into the cup.
4 Place the four large segments on a plate and using the prongs of a
fork break the flesh into tiny segments. Set these aside.
5 Put the yolks, crushed coriander and a tablespoon of cold water into
a heat-proof bowl that will fit snugly over a pan of gently simmering
water.
6 Using a hand-held stick blender or electric whisk, beat the yolks
over the heated water until very light and frothy. This helps the
butter emulsify more easily.
7 Remove the bowl from the heat and continue whisking for a couple more
minutes, then slowly trickle in the tepid runny butter as you continue
to whisk. Don't add the butter too quickly or it
will curdle.
8 When all the butter is incorporated, season and add the reduced
vinegar and any juices and grapefruit zest plus the tiny pieces of
grapefruit flesh. Then fold in the coriander and mint. Set the bowl
back over the pan of hot water but off the heat, and stir it
occasionally to stop a skin forming. This will be enough to keep it
still soft.
9 When ready to serve, brush the salmon with the oil. Heat a large
nonstick frying pan until you can feel a strong heat rising. Lay the
salmon fillets in skin side down and turn the heat to medium. Season
the top flesh. Cook for about 5 minutes on the skin - it should become
quite crisp. Flip over and cook the other side for 2-3 minutes until
slightly springy. Remove and allow to stand for 5 minutes before
serving with the warm sauce."