I suspect this dish is older than 1812 and was renamed in the wave of patriotism that surrounded
It also satisfies my need to do something with my elderberries.
First make the elderberry sauce: place the fruit in a basin and bruise with a wooden spoon. Add
Wrap the cloves and ginger in a muslin bag, add to the strained juice and simmer for 15 minutes. Add
Have your fishmonger clean your salmon, skin it and fillet it into two fillets. (Before you accuse me of elitism, I do this myself.) Place the fillets in a buttered ovenproof dish, add the melted butter and lemon juice, and season with salt and pepper. Cover and bake in a preheated oven at 180°C/350°F/Gas 4 for 15-20 minutes.
Make a roux with the butter and flour and add the cooking juices from the fish, made up to 300ml½pint with some white wine or fish stock. Add the parsley and capers and heat through. Add elderberry sauce to taste. If you prefer a thinner, simple sauce, just add the parsley and capers to the cooking juices, reduce and flavour with some of the elderberry sauce. Serve the fish with the sauce poured over it.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.