Simple Salmon
A simple salmon recipe So many times, fish is smothered in elaborate, rich sauces. If the fish isn’t quite perfect, then a sauce can really help but sometimes fish cooked simply can be far better. That’s especially the case if you’re cooking some lovely, fresh salmon. Below is a very simple to prepare salmon recipe from Scotland that I first found published in the nineteen seventies. Scotland of course, is famous for its fresh salmon, especially that from the River Tweed, hence the name of this recipe. Although the recipe doesn’t specify the amounts of wine and water you’ll need, I find that it depends on personal taste. I find that a large wine glass full of white wine is perfect for this. You can tailor the dish to suit your own taste and that of your family. I don’t know whether its simply because I’ve become accustomed to having lemon with salmon over the years, but although the authors of the recipe don’t specify this, I like to serve it with wedges of lemon. I definitely approve of the accompaniments though – fresh new potatoes are splendid with this and soak up the simple sauce. If you haven’t had them for a while, fresh peas are delicious too although frozen are almost as good. Save Print Tweed Kettle Rating 5 from 1 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 8 - 10 Ingredients 4 pounds salmon steaks Fish stock Salt and pepper Ground mace White wine Chopped parsley Chopped chives ¼ cup flour ¼ cup butter Instructions Poach salmon in stock, seasonings, mace and wine for 10 - 15 minutes Remove fish and place in serving dish Reduce cooking liquid by two thirds, strain and return to pan Add chives and parsley Mix flour and butter and blend in Add seasonings if desired and pour sauce over the fish Serve with new potatoes and peas 3.3.3077 ABOUT THE AUTHOR Jackie Jackson, also known online as BritFlorida, is a highly experienced designer and writer. British born and now living in the USA, she specialises in lifestyle issues, design and quirky stories. You can see a wide range of articles here, or visit her website Tastes Magazine. See The Writer’s Door for more...
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Tipsy Laird Recipe for Burn’s Night
Tipsy Laird Recipe for Burn’s Night There’s nothing more romantic than Burns night in Scotland. It certainly celebrated around the whole country, and if you are lucky enough to be in a Scottish highland hotel, then you’ll be celebrating in style too. Haggis, tatties, (potatoes) and turnips or neeps are served, there should be a piper in traditional Scottish dress, and of course a Ceilidh, so that everyone can dance and be merry after they have enjoyed their Burn’s supper. The traditional drink is whiskey and they will have smoked salmon on oatcakes as a starter. It’s a very simple dish to prepare and you can buy very delicious haggis on Amazon here’s the link: Haggis from Scotland All you do is peel and boil the vegetables, and then mash them. It’s one the most low stress meals I’ve ever prepared for my friends. Here’s a link to an article I have written about the traditions of a real Burn’s supper. It includes information about Robert Burns and some of his beautiful poems: Here’s a video that shows exactly how a Burn’s supper should run and what the traditions mean. But before the dancing starts there is the Tipsy Laird to enjoy! This is a trifle made with fresh raspberries custard, sponge cake, fresh cream, flaked almonds and of course whiskey! Recipe: 1. Line a bowl with sponge cake 2. Arrange raspberries over the cake and spread them evenly 3. Soak some whiskey into the sponge. 4. Spread a layer of lovely thick custard over that 5. Top with whipped cream. You can pipe the cream on, but it doesn’t matter if it is not smooth. 6. Decorate with almonds and raspberries. 7. Keep in the fridge till you are ready to serve. A Burn’s supper is a simple but truly delicious meal. It’s easy to prepare and is full of merriment. ABOUT THE AUTHOR Giovanna Sanguinetti has been a teacher for many years and loves teaching dyslexic children. She is a qualified and experienced teacher of drama and theatre arts too. Her big love is theatre directing. She lives in London and is currently embarking on a very exciting project home educating her son through his exams years of school. While she does this she will continue writing online about education. Giovanna also loves adventure travel and...
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A simple salmon recipe So many times, fish is smothered in elaborate, rich sauces. If the fish isn’t quite perfect, then a sauce can really help but sometimes fish cooked simply can be far better. That’s especially the case if you’re cooking some lovely, fresh salmon. Below is a very simple to prepare salmon recipe from Scotland that I first found published in the nineteen seventies. Scotland of course, is famous for...
Read More
Tipsy Laird Recipe for Burn’s Night There’s nothing more romantic than Burns night in Scotland. It certainly celebrated around the whole country, and if you are lucky enough to be in a Scottish highland hotel, then you’ll be celebrating in style too. Haggis, tatties, (potatoes) and turnips or neeps are served, there should be a piper in traditional Scottish dress, and of course a Ceilidh, so that everyone can dance and be merry after...
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Highland scones recipe I have to admit that baking is definitely not my forte.But even I can handle these easy-to-make scones. They take only eight minutes in the oven and are simplicity itself to mix – no blenders, whisks or things-that-need-cleaning are used. Once you have the basic recipe, it opens up so many ideas. The recipe below contains currants, as these are traditional but you could omit these and other ingredients...
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A vegetarian haggis recipe I have to admit something to you. In the days when I used to eat meat, I used to like haggis. In those days, it was available in our local supermarket. Of course, the fact that it’s traditionally served with a glass of Scotch might have something to do with it and frankly, it’s not too good an idea to dwell on the ingredients if you’re a squeamish eater. As I don’t especially care for...
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