Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Salmon steaks ---court bouillon----- |
| 6½ cup | Water |
| 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 |
| ⅛ teaspoon | Peppercorns |
| 1 \N | Bay leaf ---almondine butter----- |
| 1 tablespoon | Butter |
| ¼ 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 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.
Serves 4.
(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982)