Cut 2 lbs. fresh salmon fillets into 2 x 4 inch rectangles. Carefully remove any bones still left inside. Sprinkle with salt and sauté in 1/2 cup olive oil on both sides until done but not overcooked. The salmon should remain firm and not fall apart.

In 2 cups water cook 1 carrot and 1/2 a small celeriac until tender. Strain stock, slice carrot and celeriac, and set aside. Combine 1/2 cup of the above stock with 2 cups dry white wine and juice of 3 lemons (about 3/4 cup), 10 peppercorns, 2 bay leaves, 2 teaspoons salt, a pinch of rosemary and tarragon, and 3 sliced onions; simmer until onions are tender. Set aside to cool.

Carefully transfer salmon to a wide mouthed jar, adding the oil in which it was sautéed. Add the cool marinade. Seal and refrigerate. Marinate at least 2 days before using. It will keep in fridge up to 10 days if you discard the onions.