Salm Nach Basler Art

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.