4                    Salmon Steaks 
                        -----Court Bouillon----- 
   6 1/2  Cups          Water 
   1      Large         Carrot -- cut in 1" pieces 
   1 1/2  Cups          White Wine 
   1      Medium        Onion -- sliced or chopped 
   2      To 3 Thin     Lemon Slices 
   1      Tablespoon    Parsley -- snipped 
     1/8  Teaspoon      Peppercorns 
   1                    Bay Leaf 
                        -----Almondine Butter----- 
   1      tablespoon    butter 
     1/4  cup           almonds -- sliced 
   5      tablespoons   butter 
   1      tablespoon    fresh lemon juice 
   1      dash          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)