Title: Salmon in Cider - England
Categories: Entree British Fish Salmon
Yield: 4 Servings

2	lb	To 3-lb middle cut salmon; cleaned and washed
1 1/2	oz	Butter
		Salt and black pepper
1/2	ts	Ground nutmeg
2	sm	Shallots; peeled and chopped
1		Dessertspoon fresh parsley; chopped
2 1/2	oz	To 3 fluid oz dry cider

: This salmon is baked with shallots and basted with cider. Herefordshire is a well-known cider producing county.

: Set oven to 375 F or Gas Mark 5. Cut the salmon into 4 equal slices and arrange in a well-buttered ovenproof dish. Season with salt, pepper and nutmeg. Mix together the shallots and parsley and sprinkle over the salmon. Dot with butter, then pour on the cider. Bake for 15 to 20 minutes, basting frequently. Serve with buttered, boiled potatoes and with tomato sauce, to which a little fo the strained cooking liquid has been added. Serves 4.

: The cider 'cuts' the rich oiliness of the salmon; if desired, claret can be used as a substitute. _English Country Fare - A Taste of the Border Country (Herefordshire, Shropshire, and Cheshire)_ Compiled by Dorothy Baldock, Salmon Books, 1995. ISBN 1 898435 44 8. Typos by Jeff Pruett.

From: Jeff Pruett Date: 22 Apr 98

previous

next