Tweed Kettle

• 2 lbs fresh salmon
• bottled water
• salt
• 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

1. Place the fish in a large pan or fish kettle and barely cover with water.
2. Slowly bring to the boil and simmer very gently for about 3 minutes.
3. Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside.
4. Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl.
5. oz.
6. of the liquid into a clean pan.
7. Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes.
8. Meanwhile, melt the butter in a saucepan and gently saute the chopped mushrooms.
9. Drain and add to the salmon and continue to cook for 5 minutes.
10. Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas).

salmon, water, salt, freshly ground black pepper, shallot, ground mace, white wine, butter, mushrooms, parsley

Taken from www.food.com/recipe/tweed-kettle-20685 (may not work)