Salmon Steaks Almandine

Recipe Ingredients

4		Salmon steaks
		Court Bouillon
6 1/2 cups	1540ml	Water
1 cup	110g / 3.9oz	Carrot - cut in 1" pieces (large)
1 1/2 cups	355ml	White wine
1 cup	62g / 2.2oz	Onion - sliced or chopped (medium)
2		Lemon slices - up to 3
1 tablespoon	15ml	Parsley - snipped
1/8 teaspoon	0.6ml	Peppercorns
1		Bay leaf
		Almandine Butter
1 tablespoon	15ml	Butter
1/4 cup	23g / 0.8oz	Almonds - sliced
5 tablespoons	75ml	Butter
1 tablespoon	15ml	Fresh lemon juice
1/8 teaspoon	0.6ml	Cayenne

Recipe 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.

Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982

Source:
Fish, Complete Guide to Buying and Cooking/Mark Bittman

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