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Put the fish into a kettle and cover with water, then bring to the boil and simmer for 5 minutes only. Remove from the stock but reserve it.
Take all the skin from the fish, also the bones, and cut into cubes about 5cm/2in across, season with salt, pepper and mace, then put back into a saucepan with 1cup/1/2pt/280ml of the fish stock, the wine, and chives. Cover, and simmer very slowly for about 25 minutes.
Add the chopped parsley before serving either hot or cold.
3lb fresh salmon (the tail end is best) 1.4kg
2 chopped shallots or 2tbsp chopped chives
salt & freshly milled pepper
1 cup water from fish 1/2pt/280ml
1 cup white wine 1/2pt/280ml
a pinch of ground mace
2tbsp chopped parsley
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