575 g (1 1/4 lb) middle cut salmon
2 cups (500 ml) Basic Fish Stock
1 cup (8 fl oz) 250 ml dry white wine
pinch of ground mace
salt and pepper
25 g (1 oz) chopped shallots or snipped chives
5 ml/1 tsp chopped parsley
2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) plain flour
2 cups (500 ml) Basic Fish Stock
1 cup (8 fl oz) 250 ml dry white wine
pinch of ground mace
salt and pepper
25 g (1 oz) chopped shallots or snipped chives
5 ml/1 tsp chopped parsley
2 tbsp (1 oz) 25 g butter
3 tbsp (25 g) plain flour
method
1. Put the salmon in a saucepan with the fish stock, wine and mace. Add salt and pepper to taste.
2. Bring the liquid to simmering point and simmer gently for 10-15 minutes or until the fish is just cooked through.
3. Using a slotted spoon and a fish slice, transfer the fish to a large plate. Remove the skin and bones and return them to the stock in the saucepan.
4. Transfer the skinned fish to a warmed serving dish and keep hot.
5. Simmer the stock and fish trimmings for 10 minutes, then strain into a clean pan. Simmer gently, uncovered, until reduced by half.
6. Stir in the shallots or chives and the parsley and remove from the heat.
7. In a small bowl, blend the butter with the flour. Gradually add small pieces of the mixture to the stock, whisking thoroughly after each addition. Return to the heat and simmer for 5 minutes, stirring.
8. Pour the sauce over the fish and serve at once.
2. Bring the liquid to simmering point and simmer gently for 10-15 minutes or until the fish is just cooked through.
3. Using a slotted spoon and a fish slice, transfer the fish to a large plate. Remove the skin and bones and return them to the stock in the saucepan.
4. Transfer the skinned fish to a warmed serving dish and keep hot.
5. Simmer the stock and fish trimmings for 10 minutes, then strain into a clean pan. Simmer gently, uncovered, until reduced by half.
6. Stir in the shallots or chives and the parsley and remove from the heat.
7. In a small bowl, blend the butter with the flour. Gradually add small pieces of the mixture to the stock, whisking thoroughly after each addition. Return to the heat and simmer for 5 minutes, stirring.
8. Pour the sauce over the fish and serve at once.
serving amount
serves 4
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