Welcome Guest ( Log In | Register )



Reply to this topicStart new topicStart Poll

> Tweed Kettle, a salmon dish
Bookmark and Share
Catriona 
Posted: 09-Oct-2003, 04:46 AM
Quote Post

Member is Offline



Banned Member
***

Group: Celtic Nation
Posts: 69
Joined: 25-Oct-2002
ZodiacBirch








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... biggrin.gif Don't use a fish kettle - it would be too big..... wink.gif



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.
PMEmail Poster               
Top
freekenny 
Posted: 17-Jul-2004, 10:25 PM
Quote Post

Member is Offline



Celtic Guardian
********

Group: Celtic Nation
Posts: 724
Joined: 07-Jul-2004
ZodiacWillow

Realm: Beaches of North Carolina & Mountains of Kentucky

female





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~


--------------------
I always knew one day I would travel this road;I just did not know that today would be the day....

'Each man is good in his sight. It is not necessary for eagles to be crows' --Sitting Bull

'Why do you take by force what you could obtain by love?'
--Powhatan

'HeartAches mend, HeartBreaks are everlasting'-- my own quote, seeker
PMEmail Poster               
Top
dragonboy3611 
Posted: 06-Nov-2004, 04:38 PM
Quote Post

Member is Offline



A Friend to who needs one.
Group Icon

Group: Ireland
Posts: 743
Joined: 01-Nov-2004
ZodiacBirch

Realm: USA, New York

male





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


--------------------
"Men at some time are masters of their fate"
Jul Caesar, Act i, Sc.2

"When sorrow comes, they come not single spies, but in battalions"
Hamlet, Act iv, Sc.5

"All that lives must die, passing through nature to eternity"
Hamlet, Act i, Sc.2
PMEmail Poster               
Top
Shadows 
Posted: 11-Feb-2005, 11:02 AM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,169
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





Tweed Kettle

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


--------------------------------------------------------------------------------


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.



--------------------
I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

The clan MacEwen
PMEmail PosterUsers Website My Photo Album               
Top
0 User(s) are reading this topic (0 Guests and 0 Anonymous Users)
0 Members:

Reply to this topicStart new topicStart Poll

 








Celtic RadioTM broadcasts through Live365.com and StreamLicensing.com which are officially licensed under SoundExchange, ASCAP, BMI, SESAC and SOCAN.
©2014 Celtic Radio Network, Highlander Radio, Celtic Moon, Celtic Dance, Ye O' Celtic Pub and Celt-Rock-Radio.
All rights and trademarks reserved. Read our Privacy Policy.
Celtic Graphics ©2014, Cari Buziak


Link to CelticRadio.net!
Link to CelticRadio.net
View Broadcast Status and Statistics!

Best Viewed With IE 8.0 (1680 x 1050 Resolution), Javascript & Cookies Enabled.


[Home] [Top]

Celtic Hearts Gallery | Celtic Mates Dating | My Celtic Friends | Celtic Music Radio | Family Heraldry | Medival Kingdom | Top Celtic Sites | Web Celt Blog | Video Celt