Title: Salmon Trafalgar
Categories: British Salmon
Yield: 4 Servings

		The elderberry sauce
3	lb	Elderberries to yield
2 1/2	c	Juice
6		Pettitoes
		Cloves
1	oz	Piece ginger root
1 3/4	c	Sugar
		The fish:
3	lb	Salmon or sea trout
1/2	c	Butter, melted
		Juice of 1 lemon
		S&p
		The sauce:
2	tb	Butter
3	tb	Flour
1 1/4	c	Fish stock or white wine
1	tb	Minced parsley
2 1/2	tb	Capers, chopped
		Elderberry sauce to taste

First make the elderberry sauce: in a bowl bruise the fruit with a wooden spoon. Add 2 ts water, then cook in a double boiler until the juices flow. Pulp again by mashing with a spoon. Strain through a sive lined with cheesecloth and return to the pan. Wrap the cloves and ginger in a cheesecloth, add to the strained juice and simmer 15 minutes. add the sugar and stir unil it is dissolved. discard the spice bag. Pour into jars and refrigerate or process in boiling water 20 minutes to preserve.

Fillet and skin the salmon. Place fillets in a baking dish, add the melted butter, lemon juice, s&P. cover and bake in a preheated 350 F oven for 20 minutes.

Make a roux of the butter and flour and add the fish cooking juices plus wine and/or stock to make 1 1/4 cups. Add the parsley and capers and heat through. Add elderberry sauce to taste. Serve the fish with the sauce poured over it.

>From Cooking with the Two Fat Ladies by Jennifer Patterson and Clarissa Dickson Wright

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