Wash the salmon and remove the scales. Season with salt and pepper and leave to drain.
Wash the carrot, leek, and celery and cut into julienne strips or rings. Place in a large earthenware dish with the bay leaf, the unpeeled garlic, the peppercorns, and the cloves. Cover with the oil, vinegar, and stock and bring to a boil. When it has boiled for five minutes, carefully add the salmon. Bring back to a boil, lower the heat and simmer for 5 minutes.
Remove from the heat, cover and leave to cool. If you have extra marinade, use it for other strong-flavored fish such as sardines or mackerel. This recipe can also be used for game or poultry but these should be cooked until tender.