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How To make Salmon Steaks Almondine

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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)

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