For Court Bouillon: Slice 2 carrots, 2 celery and 1 leek into a quarter inch pieces. Place in the bottom of a saucepan. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. (Makes about 2000 ml) Cutt the remaining carrots, leek (white part only) and celery into julienne. Cook them in 1 cup strained Court Bouillon until tender but still crisp. Drain and reserve.
Wrap each salmon fillet in foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove 1 package from the liquid and unwrap. The center should still be slightly pink.
To serve, divide julienne of vegetables among serving plates. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the Sauce Pistou.