Tweed kettle



  • Originally a dish of the poor made with boned and skinned salmon cut in small pieces and poached for 4 to 5 minutes in strained stock made with the skin, bones and head of the salmon, together with an equal quantity of white wine plus a few chopped shallots, mace and parsley or dill. Chopped mushrooms fried in butter to prevent them floating are added and the fish stew may be served either hot with mashed potatoes or cold with salad.