(*) The Zwyssighaus inn is worth a visit. Located in the idyllic village of Bauen on Lake Lucerne, this 200-year-old house is the birthplace of Father Alberik Zwyssig, the composer of the Swiss Psalm. Today Markus and Marilyne Zemp run a restaurant for imaginative seasonal cuisine with an exquisite wine cellar. Creative fish dishes, hearty meat dishes and homemade desserts are presented in a homey ambience.
give away wedge-shaped and cut chicory into strips about 1 cm wide. Cut monkfish fillets into equal-sized medallions (3 per person), pound lightly, marinate with pepper, Worcestershire, salt sauce and juice of one lemon.
Extinguish white wine, reduce, add fish stock and orange juice, season with pepper, salt, sugar and grated orange peel (without the bitter white), add full cream, cook a little bit. Lightly flour monkfish medallions, fry in clarified butter (2) on both sides until golden.
Serve: Arrange chicory on warmed plates, place three monkfish medallions on each, garnish with fresh dill bunches if desired. Serve with basmati or dry rice.
Tip: Instead of clarified butter, you can also use butter in most cases.
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