Put all the ingredients for the poaching stock in a pot and bring to the boil with the lid on the pot. When it starts boiling, reduce the heat and leave to simmer gently for 30 minutes with the lid on, so letting all the flavours infuse into the stock.
Preheat the oven to 100 C and put a plate or serving dish in the oven to warm up for later.
Lightly oil a heavy bottomed, metal casserole dish and then sprinkle the chopped shallots over the base of the pan. Place the salmon fillets on top of this and then season with some sea salt and coarsely ground black pepper. Gently pour in the poaching stock (or rosé wine plus lemon slices) half way up the fillets, reserving any of the excess stock for later.
Put the lid onto the casserole dish and gently poach in the stock for 8 - 10 minutes, depending on the size of the salmon, but try not to overcook. Lift out the poached salmon and place on a warm plate, cover in foil and keep warm in the pre-heated oven.
Pour the juices into a clean pan through a sieve to remove the bits and add any of the excess stock reserved earlier. Bring to the boil and reduce the liquid to about 150ml /¼ pint. Add the cream and simmer until the sauce has a thin feel to it, but would still coat a spoon for a bit. Add the crushed pink peppercorns. Check and adjust the seasoning, if necessary, but do not add black pepper (or white pepper) under any circumstances as it will ruin the effect.
Serve on warmed plates. Firstly arrange the salmon fillets onto the plates, then pour over the sauce. Serve with new potatoes, fresh green vegetables or salad - perhaps a watercress salad.
You can skip the making of the poaching stock to make a quicker meal, substituting this with 250ml rosé wine.