Name: Salm Nach Basler Art / Salmon Basel Style
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Seafood	Swiss	Swiss, Fish, Main dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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