Ingredients

　　Have the salmon eviscerated, gills removed, and fins trimmed. Brush outside with oil and season cavity with salt and pepper. Lay the fish on an oiled rack in a fish poacher or roaster and wrap rack and salmon in washed cheesecloth. Strew around the fish 2 cups of thinly sliced sautéed onions and 1 cup each of sautéed sliced carrots and celery, and a medium herb bouquet with parsley, bay, and tarragon. Pour in 4 cups of dry white wine or 3 cups of dry white French vermouth plus fish or light chicken stock to a depth of 1 inch. Bring to the simmer on top of the stove and seal top of poacher with heavy foil and a lid. Maintain at a slow simmer, basting rapidly several times with pan liquids. The fish is done at a thermometer reading of 150°F. Remove fish, slide onto serving platter, and keep warm. Drain cooking liquid out of poacher into saucepan, pressing juices out of vegetables. Boil down to a syrupy 1 cup. Enrich, if you wish, with heavy cream and a swirling of butter and chopped fresh parsley.

　　Julia's Kitchen WisdomKnopf