Title: Salm Nach Basler Art / Salmon Basel Style
Categories: Swiss, Fish, Main dish
Yield: 4 Servings

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

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