Tweed Kettle (Poached Salmon)
This dish is named after the famous Tweed River in which salmon abound.
1/4 cup fresh parsley
1 1/2 cups fish stock
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
pinch ground nutmeg
1/2 cup dry white wine
2 spring onions, finely chopped
4 salmon steaks, tail end
2 tablespoons finely chopped fresh parsley
Finely chop fresh parsley.
Combine stock, salt, pepper, nutmeg, wine and spring onions in shallow
medium pan. Bring ingredients in pan slowly to boil; boil 1 minute.
Place salmon in stock in a single layer. Simmer, covered, for 10 minutes.
Remove salmon to serving plates with a slotted spoon; keep warm.
Boil stock 1 minute further; add parsley. Spoon liquid over salmon, serve
From Step By Step Scottish Cooking (The Hawthorne Series)
by Jo Anne Calabria