Salmon steaks almondine
Yield: 4 Servings
Ingredients:
- 4 Salmon steaks -----court bouillon-----
- 6 1/2 c Water
- 1 lg Carrot; cut in 1" pieces
- 1 1/2 c White wine
- 1 md Onion; sliced or chopped
- 2 Lemon slices
- 1 tb Parsley; snipped
- 1/8 ts Peppercorns
- 1 Bay leaf -----almondine butter-----
- 1 tb Butter
- 1/4 c Almonds; sliced
- 5 tb Butter
- 1 tb Fresh lemon juice
- 1 ds Cayenne
Instructions:
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)
