Salmon Trafalgar

Name: Salmon Trafalgar
Cuisine: United Kingdom
Ingredients: salt and freshly ground pepper; juice of 1 lemon; 25 g/1 oz butter; salt and freshly ground pepper; white wine or fish stock; 25 g/1 oz plain flour; 1 tbsp chopped parsley; white wine or fish stock; a 1.3 kg/3 lb salmon trout or young salmon; 115 g/4 oz butter, melted; a 1.3 kg/3 lb salmon trout or young salmon; 25 g/1 oz capers, chopped; 1.3 kg/3 lb elderberries (to make about 600 ml/1 pint of syrup); 1.3 kg/3 lb elderberries (to make about 600 ml/1 pint of syrup); 6 cloves; 25 g/1 oz fresh root ginger; white sugar

Preparation info

Difficulty
Medium

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

I suspect this dish is older than 1812 and was renamed in the wave of patriotism that surrounded Nelson’s victory. The elderberries make an unusual sauce which I like very much.

It also satisfies my need to do something with my elderberries.

Ingredients

a 1.3 kg/3 lb salmon trout or young salmon
115 g/

Europe
United Kingdom
Fish course
Pescatarian
England

Method

First make the elderberry sauce: place the fruit in a basin and bruise with a wooden spoon. Add 1 dessertspoon water, then cook in a double boiler or in a basin set over a pan of boiling water until the juices flow freely. Pulp again by mashing with a spoon. Strain through a jelly bag.

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