Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 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

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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