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Tweed Kettle

4 lb Middle cut salmon
Fish stock
White wine
Chopped shallot or chives
Chopped parsley
Ground mace
2 oz Butter
Salt and pepper

Poach salmon in fish stock for about 5 min. Remove, skin, and bone. Cut roughly into 2" pieces. Return to the stock and add some white wine, seasoning, and mace. Poach gently for about 10 min. Remove fish and place in serving dish. Reduce liquor by two thirds. Add shallot or chives and parsley and blend in butter. Adjust seasoning and pour over fish. Serve with boiled new potatoes and vegetables.

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