*  Exported from  MasterCook II  * 
  
                          Salmon Steaks Almondine 
  
 Recipe By     :  
 Serving Size  : 4    Preparation Time :0:00 
 Categories    : Fish And Seafood                 Sauces And Preserves 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    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) 
  
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