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Tweed Kettle




Source of Recipe


gijane at rc


List of Ingredients




2 lbs fresh salmon
bottled water
salt
freshly ground black pepper
1 shallot, chopped
1 pinch ground mace
5 fluid ounces dry white wine
1 ounce butter
4 ounces mushrooms, chopped
freshly chopped parsley


Recipe



Place the fish in a large pan or fish kettle and barely cover with water. Slowly bring to the boil and simmer very gently for about 3 minutes. Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside. Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl.oz. of the liquid into a clean pan. Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes. Meanwhile, melt the butter in a saucepan and gently sauté the chopped mushrooms. Drain and add to the salmon and continue to cook for 5 minutes. Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas).

Serves 6.