1. Place the fish in a large pan or fish kettle and barely cover with water. 2. Slowly bring to the boil and simmer very gently for about 3 minutes. 3. Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside. 4. Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl. 5. oz. 6. of the liquid into a clean pan. 7. Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes. 8. Meanwhile, melt the butter in a saucepan and gently sauté the chopped mushrooms. 9. Drain and add to the salmon and continue to cook for 5 minutes. 10. Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas). ---------------------------------------------------------------------------
Nutrition
Ingredients
