Recipe - Salm Nach Basler Art Salmon Basel Style

4 Pieces filleted salmon
One half Lemon
Salt
2 tablespoon Flour
Pepper
2 Onions (in thincut rings)
50 g Butter
3 tablespoon Oil
1 dl Fish stock

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 56 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