Red mullet with salsola salad

Prepared by Hermann Lienhard

Head Chef in Lucerne, Switzerland


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.


– 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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