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.
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Serves: 8 - 10
- 4 pounds salmon steaks
- Fish stock
- Salt and pepper
- Ground
mace - White wine
- Chopped parsley
- Chopped chives
- ¼ cup flour
- ¼ cup butter
- 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
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