4 to 6 med. salmon fillets (1/4 to 1/3 lb. each)
1 onion, coarsely chopped
1 carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 tsp. whole peppercorns
2 bay leaves
1 tsp. salt
4 to 6 thin slices fresh lemon
Fresh parsley garnish
4 to 6 (12 x 12 inch) pieces of cheese cloth
3 qt. water

Bring onion, carrot, celery, bay leaves, pepper and salt to boil in three quarts water. Simmer for 30 minutes.

Wash salmon and wrap each piece individually in cheese cloth, fastening with toothpick. Carefully place in boiling broth. Cook salmon for 13 minutes and remove with spatula or spoon. Carefully remove cheese cloth. Garnish with sliced lemon or parsley. Serve with dill flavored butter sauce.