Salm Nach Basler Art / Salmon Basel Style
Submitted by mariaedwards
Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
1 hrsBasel sits on the Rhine, and salmon has long been part of its culinary identity. Salm nach Basler Art is one of the region’s most classic preparations.
Fillets get a brief lemon marinade, then a light flour dredge before browning in butter and oil for 5 to 6 minutes per side. The onion rings - also flour-dredged - go into the same pan after the fish comes out, then the pan gets deglazed with fish stock and served as a light sauce over the fish and onions together.
Simple, precise, and traditionally served with boiled potatoes.
Chef Tips
- Fry the fish first, then the onions in the same fat - the sequence matters for even cooking and shared flavor
- Deglaze the pan while it is still hot; the browned bits in the bottom are the sauce
- Even a 10-minute lemon marinade brightens the flavor of the finished dish noticeably
Ingredients
Directions
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 to 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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