Yield: 4 servings
|4||Pieces filleted salmon|
|2||Onions (in thin-cut rings)|
|1 decilitre||Fish stock|
Season the fillets with salt and pepper, squeeze the lemon juice over them, and leave to marinate for a short time.
Dredge the onion rings in the flour. Shake off the excess.
Dredge the fish in the remaining flour, then brown quickly in the combined butter and oil for 5-6 minutes on each side. Brown the onion rings as well (after the fish have been removed from the pan).
Arrange the fish on a warm plate and cover with the onion rings.
Deglaze the pan with the fish stock and serve as a sauce over the salmon.
Serve with boiled potatoes.
(From a recipe handout from the GLOBUS chain of department stores in Switzerland. The Globus distributes about 50 recipes a month in punched "notebook" format, to make them easier to keep and refer to.)