Salm Nach Basler Art
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
|
*
|
| ½ | each |
lemon
|
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
onions
|
|
| 2 | tablespoons |
butter
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | dl |
fish stock
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
salmon fillets
|
*
|
| 0.5 | each |
lemon
|
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | x |
black pepper
|
*
|
| 2 | each |
onions
|
|
| 3E+1 | ml |
butter
|
|
| 45 | ml |
vegetable 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 to 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.
