Salmon and White Wine

Name: Salmon and White Wine
Yield: 3–4 Servings
Cuisine: Scottish
Ingredients: 2 tablespoons oil; 1 small onion, finely chopped; 1 leek, finely chopped; Quarter celery stalk, sliced; 2 lb (1 kg) fresh salmon; 1 carrot, finely chopped; 1 lb (500 g) sole bones, thoroughly cleaned; ½ pt (300 ml) dry white wine (1¼ c); ½ pt (300 ml) water (1¼ c); 1 oz (50 g) butter (¼ stick); salt and pepper; salt and pepper; a few sprigs of dill

Tweed kettle*

Preparation info

3–4
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

2 lb (1 kg) fresh salmon
2 tablespoons oil

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
Scotland

Method

Preparing the Salmon

Fillet the salmon and set aside. Reserve skin and bones for stock.

Cooking the Stock

Heat the oil in a large pan and add all the vegetables. Sweat for 2–3 minutes without colouring. Add the salmon skin and bones along with the sole bones and sweat for another few minutes. Pour in the