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Salm nach basler art / salmon basel style

Yield: 4 Servings

Ingredients:

• 4 Pieces filleted salmon
• 1/2 Lemon Salt
• 2 tb Flour Pepper
• 2 Onions (in thin-cut rings)
• 50 g Butter
• 3 tb Oil
• 1 dl Fish stock

Instructions:

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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