Salmon steaks almondine

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)

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