Rhine salmon basle style

Basle Recipe

     In olden days salmon came from the sea to spawn in the upper reaches of the River Rhine; an event which gradually ceased. During the Middle Ages the fisherman of the Basle caught salmon in the large quantities and it was particularly appreciated on Friday. It became so widely used that it is said that certain household servants insisted upon having a clause in their contracts of employment which precluded salmon being served more than twice a week.


Ingredients: Serves 5 persons / Preparation time: 1 hour

1 kg fresh salmon steaks

5o ml milk

40 g flour

100 g butter

80 g shallots, chopped

50 ml dry white wine

50 ml meat juice or extract juice of one lemon

40 g prasley, chopped

200 g onion rings

150 g frying batter oil for frying Worcester sauce, salt and pepper

Method:

    Marinate the salmon steaks in half of the lemon juice, Worcester sauce, salt and pepper, for about 1 hour then brown the steaks in butter. Sweat the chopped shallots in butter ( in a deep frying pan) and place the salmon steaks on top. Add the white wine, meat juice and the rest of the lemon juice.

   Place over the low heat until cooked. When cooked, remove the steaks and arrange on a plate. Complete the sauce using some Worcester sauce, chopped parsley and butter. Adjust the seasoning and coat the steaks with the sauce. Dip the onion rings in the batter and deep fry. Arrange on the plate around the steaks.

Recommended wine: white wine from Chablais (Yvorne, Villeneuve) or Riesling-Sylvaner (Basle).