Tweed Kettle - cooking recipe

Ingredients

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

Preparation

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.
oz.
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 saute 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).