|Celery stalks||2 , roughly chopped|
|Carrots||2 , washed and sliced|
|Onion||1 , peeled and sliced|
|Bay leaf||1 Small|
|Dry white wine||2 Cup (32 tbs)|
|Salmon||10 Pound, cleaned (1 Salmon, 8 To 10 Pound)|
1.In a cheese cloth bag, put the celery, carrots, onion, parsley, bay leaf, and peppercorns.
2.Add this to te pan large enough to hold the fish and containing water, salt, and wine .
3.Bring mixture to a boil.
4. Reduce heat, and let simmer, covered, for 30 to 40 minutes.
5. Throw away the cheesecloth bag.
6.Bring the mixture to a boil once again.
7. Measure the fish or steaks, add to the boiling mixture.
8.Reduce the heat, and let simmer in mixture for 10 minutes for each inch of thickness of the fish.
9.Remove from the heat 5 minutes before the allotted time so that the fish can cool in the court bouillon mixture.
10.Once cooled, refrigerate covered and serve chilled with Sauce Verte.