- Wonderfully easy way to enjoy a savory salmon entree.
- S. Chokel
- 2 lbs (.9 kg). fresh salmon, tail end is best
- 2 shallots, finely chopped
- 1 tbsp (15 ml) chopped chives
- salt and pepper, to taste
- pinch of ground mace
- 1/2 cup (125 ml) fresh cool water
- 1/2 cup (125 ml) dry white wine
- 4 oz (112 grm). white mushrooms, chopped
- 1 tbsp (15 ml) parsley, chopped
- Put the fish into a pan, barely cover with water, bring to the boil, and simmer gently for 5 minutes.
- Take from the pan, but save the stock, discard all the skin and bones and cut the fish into 2 inch cubes.
- Season the fish cubes with salt, pepper, and mace and put into a clean (deep skillet) dish with 1 cup (225 ml) fish stock and the wine and finely chopped shallots.
- Cover and simmer gently for about 20 minutes.
- Meanwhile heat up your butter and just soften the mushrooms in it, do not let those mushrooms loose their nice white color, just heat them.
- Drain the mushrooms and add to the salmon, letting them heat up for a further 5 minutes.
- Serve with a bit of chopped parsley.
- My little grandma Shaughnessy used to serve this with creamed potaotes and her lucious green and red spiced apples.
We have substituted cod and other fish in this recipe with good success. The fattier delicious salmon is always the best choice.