Ingredients
- 4 salmon steaks
- 1 carrot in (cut)
- 1 onion (sliced)
- 1 bay leaf
- 6 1/2 cups water
- 1 1/2 cups wine (white)
- 5 tablespoons butter
- 1/4 cup almonds (sliced)
- 1 tablespoon lemon juice (fresh)
- 1 tablespoon butter
- 1 tablespoon parsley snipped
- 1/8 teaspoon peppercorns
- 1 dash cayenne
- 3 slices lemon (thin)
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)