2kg/4lb 8oz asparagus, trimmings reserved
6 carrots, peeled and sliced
2 sticks of celery
1 fennel bulb, sliced
1 leek, sliced
2 lemons, chopped in half
2 onions, quartered
small bunch parsley
small bunch tarragon
2 bay leaves
1 tbsp black peppercorns
salt and black pepper
2 tbsp salt
100³¾±ô/3½´Ç³ú white wine vinegar
1 tbsp white wine vinegar
1kg/2lb 4oz clarified butter, kept warm
6 free-range egg yolks
1x 3.5kg/8lb wild salmon, gutted and scaled