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.
Realm: Beaches of North Carolina & Mountains of Kentucky
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~
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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.
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