Basel-Style Salmon

Name: Basel-Style Salmon
Cuisine: Switzerland
Ingredients: 2 tablespoons each cake and unbleached all-purpose flours mixed together; 1 recipe Anglaise of your choice; 2 cups fresh bread crumbs; Lemon quarters; 1 tablespoon sweet Hungarian paprika; ⅓ cup oil of your choice; Twelve ¼-inch-thick salmon escalopes; 2 tablespoons each cake and unbleached all-purpose flours mixed together; Salt; 6 cups minced yellow onions; ½ cup German Riesling; Pepper from the mill; ½ cup unsalted butter

Basler Salm

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A variation on the nice old salmon recipe that made having dinner at the Drei Koenige in Basel in the 1950s such a pleasure.

Ingredients

½ cup unsalted butter
6 cups minced yellow onions
Salt

Europe
Switzerland
France
Basel
Fish course
Dinner
Pescatarian

Method

Heat half the butter in a large sauteuse pan. Toss the onions into the butter to coat them well and cook, stirring, over medium heat until light brown; season with salt and pepper, then cover and let the onions form a delicious compote over low heat. Keep warm.

Meanwhile, mix together the wine, paprika, and a pinch each salt and pepper in a small saucepan and reduce to 3 tablespoons ove