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Salmon basel style

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.)
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