1 fresh salmon, 3 - 3 1/2 lbs.
2-3 sm. onions
3 carrots
2 bay leaves
Parsley, sm. bunch
2 slices lemon
1 tbsp. butter
1 tbsp. salt
5 or 6 black peppercorns
5 c. water
5 c. white wine or champagne

To make court bouillon, bring all ingredients, except salmon, to boil; then simmer 20 minutes. Let cool to lukewarm.

Clean salmon. Slide fish into lukewarm court bouillon, which should cover fish. Bring to a simmer and simmer gently for 5 to 6 minutes per pound. Never let liquid boil. Let salmon cool; remove skin. Serve with tarragon mayonnaise. (Recipe in this section.)