2lbs fresh salmon - 2 chopped shallots or 1 tablespoon of
chopped chives - Salt, pepper, pinch of ground mace - Quarter
pint water - Quarter pint (150ml) dry white wine - 4 Ounces
chopped - mushrooms - 1 tablespoon chopped parsley
Put the fish in a pan, just covered with water and bring to
the boil. Simmer gently for five minutes. Remove fish from the
pan (keep the stock), remove skin and bone and cut the fish into
2 inch squares. Season with salt, pepper and mace and put into a
clean dish with a quarter pint of the fish stock plus the wine
and finely chopped shallot or chives. Cover the dish and simmer
gently for about 20 minutes.
Heat up the butter and soften the mushrooms in it, drain and
add to the salmon and heat together for another five minutes.
Serve with chopped parsley.
