Yield: 4 servings
|4 \N||Salmon steaks ---court bouillon-----|
|1 large||Carrot; cut in 1\" pieces|
|1½ cup||White wine|
|1 medium||Onion; sliced or chopped|
|2 \N||Lemon slices|
|1 tablespoon||Parsley; snipped|
|1 \N||Bay leaf ---almondine butter-----|
|¼ cup||Almonds; sliced|
|1 tablespoon||Fresh lemon juice|
Combine the ingredients in a sauce pan and bring to a boil. Reduce the heat and simmer until the liquid is reduced by about ⅓. 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.
(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982)