Title: Tweed Kettle
Categories: British Fish Salmon
Yield: 4 Servings

4	lb	Middle cut salmon
		Fish stock
		White wine
		Chopped shallot or chives
		Chopped parsley
		Ground mace
2	oz	Butter
		Salt and pepper

Poach salmon in fish stock for about 5 min. Remove, skin, and bone. Cut roughly into 2" pieces. Return to the stock and add some white wine, seasoning, and mace. Poach gently for about 10 min. Remove fish and place in serving dish. Reduce liquor by two thirds. Add shallot or chives and parsley and blend in butter. Adjust seasoning and pour over fish. Serve with boiled new potatoes and vegetables.

http://www.camelotintl.com/heritage/tweed.html From: Michael Loo Date: 11 May 98

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