| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish and se, Sauces and | 4 | Servings |
INGREDIENTS
| 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 | To 3 Thin | |
| Lemon Slices | ||
| 1 | tb | Parsley — snipped |
| 1/8 | ts | Peppercorns |
| 1 | Bay Leaf | |
| Almondine Butter—– | ||
| 1 | tb | Butter |
| 1/4 | c | Almonds — sliced |
| 5 | tb | Butter |
| 1 | tb | Fresh lemon juice |
| 1 | ds | Cayenne |
INSTRUCTIONS
From: [email protected] (Eileen & Bob Holze) Date: Wed, 22 May 1996 13:27:22 GMT 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) Posted to Master Cook Recipes List, Digest #94
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