Saumon sauvage sur lit d'echalotes - Wild salmon on challots bed

Ingredients (4 persons):

- 8 to 12 large challots
- 150 g celery bulb
- 1 tomato
- 2 bay leaves
- 1.5 deci white wine
- 1 dl chicken stock
- salt
- 2 filets wild salmon with skin of about 300 g.
- 2 soup spoons salt
- 1 soup spoon sugar
- 3 twigs aneth

Preparation:

- Prehaeat the oven at 200 deg. Cut the challots in 2 or 4 depending
 on size. Cut the celery in thin slices and the tomato in quarters.
 Place everything in a large cooking (oven) pan, add the bay leaved,
 the wine and chicken stock, salt, cover with akuminium sheet and cook
 in oven for 30 mn or until the vegetables are becoming slightly soft.

- In the meantime, make a few incicion on the skin side of the salmon,
 without cutting through. Mix the sugar and the salt and rub on the
 salmon. Let rest for 10 mn, then rinse the salmon and dry with
 absorbing paper. Place the salmon in the dish, skin up and sprinkle
 with aneth leaves. Cover with aluminium foil and place in oven for
 another 12 to 15 mn.

Hint: serve with white crispy bread.