Prepared by Hermann Lienhard
Head Chef in Lucerne, Switzerland
Preparation
Clean the monk’s beard, cut off the ends and then blanch the rest for about 10 minutes in salted water. Chop the onion, sauté in a little oil, add the mustard and simmer briefly
Cut the onion into rings, lemon into small pieces and fry in a little olive oil for 2 minutes.
Vinaigrette:
– Raw ham or bacon thyme, cut into brunoise
– 2 tbsp white balsamic vinegar
– 1 tbsp honey
– 4 tablespoons of dill oil
– Salt pepper
Whisk all ingredients well
In the end, sauté the red mullet fillets for a minute in a little oil, garlic and fresh rosemary on the skin side. Remove the pan from the fire, add a piece of butter, turn the fillets and let it go.
Dill oil:
Dip the remaining dill in boiling water for a few seconds, rinse off with cold water and squeeze well. Finely mix together with the oil (or with a blender) and finely puree and salt.
Refrigerate for a week before use
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