Salm nach basler art / salmon basel style

Yield: 4 servings

Measure Ingredient
4 Pieces filleted salmon
½ Lemon
Salt
2 tablespoons Flour
Pepper
2 Onions (in thin-cut rings)
50 grams Butter
3 tablespoons Oil
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.)

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