Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish And Seafood Sauces And Preserves
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Salmon Steaks
-----Court Bouillon-----
6 1/2 Cups Water
1 Large Carrot -- cut in 1" pieces
1 1/2 Cups White Wine
1 Medium Onion -- sliced or chopped
2 To 3 Thin Lemon Slices
1 Tablespoon Parsley -- snipped
1/8 Teaspoon Peppercorns
1 Bay Leaf
-----Almondine Butter-----
1 tablespoon butter
1/4 cup almonds -- sliced
5 tablespoons butter
1 tablespoon fresh lemon juice
1 dash cayenne
Combine the ingredients in a sauce pan and bring to a boil. Reduce
the heat and simmer until the liquid is reduced by about 1/3. Strain
the liquid through cheese cloth. Use 1-2 cups for steaming the
steaks, about 9-10 minutes. The rest of the court bouillon may be
saved by freezing.
In a small skillet, melt 1 tablespoon butter over medium heat. Add
almonds. Cook and stir over medium heat until almonds are light
brown, about 4 minutes. Add 5 tablespoons of butter, the lemon juice
and a dash of cayenne pepper. Stir until the butter melts and then
pour over the steamed salmon steaks.
Serve with a fresh fruit salad, au gratin potatoes, broccoli spears
and fresh Italian bread.
Serves 4.
(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline,
Golden Press, 1982)
