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| 4 | Salmon Steaks |
| | Court Bouillon |
| 6 1/2 Tasse | water |
| 1 gross | Carrot -- cut in 1" pieces |
| 1 1/2 Tasse | white wine |
| 1 mittel | Onion -- sliced or chopped |
| 2 | To 3 Thin |
| | Lemon slices |
| 1 Esslöffel | parsley snipped |
| 1/8 Teelöffel | peppercorns |
| 1 | Bayleaf |
| | Almondine Butter |
| 1 Esslöffel | butter |
| 1/4 Tasse | Almonds sliced |
| 5 Esslöffel | butter |
| 1 Esslöffel | lemon juice fresh |
| 1 Prise | cayenne pepper |
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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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