Description
How does a local Swiss lake fish become a three-Michelin-star dish?
At Schloss Schauenstein, Marcel Skibba prepares pikeperch by pickling it in vinegar and salt water, resting it in infused oil for 12 hours, then flaming it for texture.
The finished fish is served with tomato essence, fennel sprouts and berries from the restaurant’s garden.
Watch the full film for more behind-the-scenes access to Schloss Schauenstein, Andreas Caminada and the team behind one of Switzerland’s most respected restaurants.
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