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Salm Nach Basler Art / Salmon Basel Style

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.


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