Tweed Kettle Recipe: Scottish Salmon Delight π΄
Overview:
π Total Time: 45 minutes
π½ Servings: 6 servings
Description:
Indulge in the flavors of Scotland with this traditional Tweed Kettle recipe, originating from the salmon-rich rivers of Edinburgh. Paired perfectly with ‘bashed neeps’ or ‘tatties’, this dish offers a delightful culinary journey.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Fresh salmon fillets |
| – | Bottled water |
| – | Salt |
| – | Black pepper |
| 1 | Shallot, finely chopped |
| 1 pinch | Ground mace |
| 5 fl. oz. | Dry white wine |
| 1 tbsp | Butter |
| 4 | Mushrooms, chopped |
| – | Fresh parsley, for garnish |
Nutritional Information (Per Serving):
- Calories: 236.1
- Fat: 9.1g
- Saturated Fat: 3.3g
- Cholesterol: 88.7mg
- Sodium: 131mg
- Carbohydrates: 1.8g
- Fiber: 0.2g
- Sugar: 0.6g
- Protein: 30.9g
Instructions:
-
Prepare the Salmon:
- Place the fresh salmon fillets in a large pan or fish kettle.
- Barely cover the salmon with water.
-
Initial Simmering:
- Slowly bring the water to a boil, then reduce the heat to a gentle simmer.
- Allow the salmon to simmer for about 3 minutes.
-
Prepare the Fish Cubes:
- Remove the salmon from the pan carefully.
- Skin the salmon and meticulously remove all the bones.
- Cut the salmon into small, bite-sized cubes, and set aside.
-
Prepare the Broth:
- Return the salmon skin and bones to the cooking liquid.
- Bring the liquid to a boil and let it simmer for 15 minutes.
- Strain the broth and pour off 5 fl. oz. into a clean pan.
-
Cooking the Salmon:
- Add the cubed salmon, salt, pepper, finely chopped shallots, ground mace, and dry white wine to the broth.
- Cover the pan and gently simmer the mixture for 10 minutes.
-
Prepare the Mushrooms:
- Meanwhile, melt butter in a separate saucepan over medium heat.
- Gently sautΓ© the chopped mushrooms in the melted butter until tender.
-
Final Assembly:
- Drain the sautΓ©ed mushrooms and add them to the salmon mixture.
- Continue cooking the mixture for an additional 5 minutes, allowing the flavors to meld.
-
Serve:
- Garnish the Tweed Kettle with fresh parsley.
- Serve hot alongside mashed potatoes and/or swedes (rutabagas) for a truly authentic Scottish dining experience.
Enjoy the rich flavors of this Scottish classic, bringing the essence of the Tweed river to your dinner table! π£π½
