Traditional Scottish Cookery/Theodora Fitzsgibbon 1995

Salmon or Salmon Trout Stuffed and Baked
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
1 salmon, about 3 lb (1.4kg) 2 small slices crustless bread soaked in 2 tablespoons milk 2 filleted anchovies
1 hard-boiled egg grated rind and juice of 1 lemon 2 oz (50gm) chopped mushrooms
salt and pepper 4 oz (125gm) butter 1/4 pint (150ml) dry white wine



1 Wipe and dry the fish, then soak the bread in the milk and when it has absorbed it mash up with a fork. Add the finely chopped anchovies, grated lemon rind, chopped hard-boiled egg and mushrooms, season and mix very well. Stuff this into the gullet of the fish and secure with a small skewer. If any is left over, shape into small balls and reserve for frying in oil and using as a garnish with the fish.
2 Cover the fish all over with half the butter and a sprinkling of black pepper, then put into a fireproof dish and pour over the wine, then cover with foil and bake in a moderate oven, 350 F. (180 C.) or gas mark 4, for 45 minutes. Ten minutes before it is ready remove the foil and pour over the remaining butter which has been melted and mixed with the juice of the lemon.
3 Skin the fish before serving, boil up the juices to reduce slightly and serve the sauce separtely with the fish portions.

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