| 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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