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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon	2	lbs		-	-	-	-
water			bottled	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
shallot	1		chopped	115.2	26.88	4.0	0.16
mace	1	pinch	ground	0.5047	0.0537	0.0071	0.0344
white wine	5	fluid		-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
mushroom	4	ounces	chopped	38.5553	7.6997	2.5401	0.5557
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.