Salmon Steaks Almondine Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Salmon steaks ----court bouillon-----,
6 1/2 cup: Water,
1 large: Carrot, cut in 1" pieces
1 1/2 cup: White wine,
1 medium: Onion, sliced or chopped
2: Lemon slices,
1 tbsp: Parsley, snipped
1/8 tsp: Peppercorns,
1: Bay leaf ----almondine butter-----,
1 tbsp: Butter,
1/4 cup: Almonds, sliced
5 tbsp: Butter,
1 tbsp: Fresh lemon juice,
1 dash: Cayenne,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp