Salmon steaks almondine

4 servings

Ingredients

QuantityIngredient
4Salmon steaks ---court bouillon-----
cupWater
1largeCarrot; cut in 1\" pieces
cupWhite wine
1mediumOnion; sliced or chopped
2Lemon slices
1tablespoonParsley; snipped
teaspoonPeppercorns
1Bay leaf ---almondine butter-----
1tablespoonButter
¼cupAlmonds; sliced
5tablespoonsButter
1tablespoonFresh lemon juice
1dashCayenne

Directions

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)