| 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: beck4@nyc.pipeline.com (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
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”