5 c. water
1 c. dry white wine
1 lg. onion, sliced
2 stalks celery with tops, sliced
2 carrots, sliced
1 tbsp. peppercorns
Salmon fillets

Wrap fish in cheesecloth, leaving ends long enough to hang over edge of pot and serve as handles for lifting fish, set aside.

In fish poacher or roasting pan, combine water, wine, onion, celery, carrots and peppercorns. Bring to a boil. Lower heat, cover and simmer 30 minutes to make stock. Gently lower fish into stock. Cover and cook over low heat 20-35 minutes; 7 minutes per pound. Do not let stock boil; it should barely simmer. Fish is done when it loses its transparency and flakes easily. Remove from heat. Cool fish in stock. When cool, lift fish out, using ends of cloth as handles and gently roll onto platter. Remove cheesecloth and peel off skin. Chill fish several hours or overnight. Decorate with parsley and lemon.