Side Pannel
Salm Nach Basler Art / Salmon Basel Style
Salm Nach Basler Art / Salmon Basel Style
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish, Swiss, Main Dish
Ingredients List
- 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
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.)
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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