Salm Nach Basler Art / Salmon Basel Style Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 Pieces: filleted salmon,
1/2: Lemon,
Salt,
2 tbsp: Flour,
Pepper,
2: Onions, in thin-cut rings
50 gram: Butter,
3 tbsp: Oil,
1 deciliter: Fish stock,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp