Chanales

1 large carrot, diced
1 large onion, diced
2-3 tender celery stalks, diced
2 tbs butter
Salt
Pepper
Dried tarragon
2 lbs. skinless fillet of salmon
1 ½ cups dry white vermouth

Pre-heat oven to 350. Cook diced vegetables slowly in butter until tender, but not browned, about 10 minutes. Season lightly with salt, pepper and tarragon. Dust fish with salt and pepper. Spread the vegetables over the fish and pour a half inch of vermouth around it. Cover the fish with a buttered sheet of wax paper, buttered side down. Baste fish as necessary. Cook at least 30 minutes.