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)