Recipe - Salmon Steaks Almondine

4 Salmon Steaks
Court Bouillon
6 One half cup Water
1 lg Carrot cut in 1" pieces
1 One half cup White Wine
1 md Onion cut or sliced up or chopped
2 To 3 Thin
Lemon Slices
1 tablespoon Parsley snipped
1/8 teaspoon Peppercorns
1 Bay Leaf
Almondine Butter
1 tablespoon Butter
One fourth cup Almonds cut or sliced up
5 tablespoon Butter
1 tablespoon Fresh lemon juice
1 ds Cayenne

From: beck4@nyc.pipeline.com (Eileen & Bob Holze)

Date: Wed, 22 May 1996 13:27:22 GMT

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 12 cups for steaming the steaks, about
910 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)

Posted to Master Cook Recipes List, Digest #94