Prep 5 mins
Cook 40 mins
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'.
- 2 lbs fresh salmon
- bottled water
- 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
- 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.
- 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).