Salm Nach Basler Art / Salmon Basel Style
Yield
4 servingsPrep
15 minCook
10 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pieces |
salmon
filleted |
*
|
| ½ | each | lemon |
|
| 1 | x |
salt
to taste |
*
|
| 2 | tablespoons | all-purpose flour |
|
| 1 | x |
black pepper
to taste |
*
|
| 2 | each |
onions
in thin-cut rings |
|
| 50 | grams | butter |
|
| 3 | tablespoons | vegetable oil |
|
| 1 | dl | fish stock |
*
|
Trans-fat Free, Low Carb, Low Sodium
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.
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