Scottish Tweed Kettle

Serves 4-6
900g (2lb) Fresh Salmon
150ml (¼ pint) Dry White Wine
110g (4oz) Mushrooms, chopped
25g (1oz) Butter
2 Shallots, chopped
Water
Pinch Ground Mace
Freshly Parsley, chopped
Salt and Freshly Ground Black Pepper

Place the fish in a fish kettle or large saucepan and just cover with water.
Slowly bring to the boil, simmer very gently for 2-3 minutes.
Remove the salmon from the heat, skin and remove any bones.
Return the skin and bones to the cooking liquid, bring to the boil, simmer for 15 minutes.
Strain and reserve 150ml (¼ pint) into a clean pan.
Pour into a saucepan.
Add the salmon, white wine, shallots, mace and season to taste.
Cover and simmer gently for 10 minutes.
Melt the butter in a frying pan, add the chopped mushrooms and gently sauté gently.
Drain, add to the salmon, cook for 5 minutes.
Garnish with parsley.
Serve with mashed potatoes or swede.

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Scottish Tweed Kettle

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