Tweed Kettle, a salmon dish

[Catriona]

TWEED KETTLE

As far as I know, this is named after the River Tweed (a great salmon river) and the fact that the cooks in that area use a deep pan called a kettle for soups, stews etc... Don't use a fish kettle - it would be too big.....



This quantity will feed 4 people - it is a kind of salmon 'hash'...

Ingredients: 1kg fresh salmon
3 or 4 chopped shallots
freshly ground salt and pepper (to taste)
a pinch of ground mace
150ml water (to poach fish and make a stock)
150ml dry white wine
125g sliced field mushrooms
2 tablespoons fresh parsley (chopped)
Large knob of butter (to saute the mushrooms)

Make enough creamed potatoes to serve the 4 people (quantities vary - in our house that's quite a lot of creamed potatoes!)

Put the fish into a pan, put in water (it should 'barely' cover the fish), bring to the boil and then simmer for no more than 5 minutes.
Lift the fish carefully from the pan, remove the skin and bones, then cut the fish into smallish cubes. Season with salt, pepper and mace, then put into a clean pan with the fish stock, the wine, and the shallots. Cover and simmer gently for about 20 minutes.

In the mean time, heat up the butter and saute the mushrooms until cooked, but not too browned. Drain and add to the salmon/stock, allowing the ingredients to warm together (only a few minutes) Sprinkle with the chopped parsley and serve with mashed, creamed tatties and a nice dark green vegetable such as brocolli or spring greens.

[freekenny]

YUMMY! Yet another wonderful recipe using fish ~smile~ This would be a good dish to serve for the Holidays at my home...Perhaps one could substitute the salmon on occassion with tuna steak or perhaps trout..~smile~

[dragonboy3611]

Wait...so what kind of fish should you use?

[Shadows]

Tweed Kettle

This is sometimes called Salmon Hash and was popular in Edinburgh in the 19th century.


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2lbs fresh salmon, preferably from the tail end
2 chopped shallots or 1 tablespoon of chopped chives
Salt, pepper, pinch of ground mace
Quarter pint water
Quarter pint (150ml) dry white wine
4 Ounces chopped mushrooms
1 tablespoon chopped parsley


Put the fish in a pan, just covered with water and bring to the boil. Simmer gently for five minutes. Remove fish from the pan (keep the stock), remove skin and bone and cut the fish into 2 inch squares. Season with salt, pepper and mace and put into a clean dish with a quarter pint of the fish stock plus the wine and finely chopped shallot or chives. Cover the dish and simmer gently for about 20 minutes.

Heat up the butter and soften the mushrooms in it, drain and add to the salmon and heat together for another five minutes. Serve with chopped parsley.