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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The Tweed is just one of the great salmon rivers of Scotland. This method of preparing salmon comes from Edinburgh, where it is served with 'bashed neeps' or 'tatties'. 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 |
Directions:
1. Place the fish in a large pan or fish kettle and barely cover with water.
2. Slowly bring to the boil and simmer very gently for about 3 minutes.
3. Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside.
4. Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl.
5. oz.
6. of the liquid into a clean pan.
7. Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes.
8. Meanwhile, melt the butter in a saucepan and gently sauté the chopped mushrooms.
9. Drain and add to the salmon and continue to cook for 5 minutes.
10. Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas).
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