*  Exported from  MasterCook II  *
 
                         Salmon Steaks Almondine
 
Recipe By     : Adapted from Cleaning and Cooking Fish, 1982
Serving Size  : 4    Preparation Time :0:00
Categories    : Salmon                           Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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      sl            Lemon -- up to 3, thin
   1      tb            Parsley -- snipped
     1/8  ts            Peppercorns
   1                    Bay leaf
                        Almondine Butter:
   1      tb            Butter
     1/4  c             Sliced almonds
   5      tb            Butter
   1      tb            Fresh lemon juice
   1      ds            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 1/3rd.
Strain the liquid through cheese cloth. Use 1 to 2 cups for steaming
the steaks, about 9 to 10 minutes. The rest of the court bouillon may
be saved by freezing.
 
In a small skillet, melt 1 tb butter over medium heat. Add almonds.
Cook and stir over medium heat until almonds are light brown, about
4 minutes. Add 5 tb butter, 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.
 
Yield: 4 Servings
 
 
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