Fish fondue

Fish fondue with homemade fondue sauces taste very good. For the cocktail sauce, egg yolks with 1/2 teaspoon mustard and stir with a whisk initially drops, then slowly pour in a fine jet corn oil, stirring constantly, until the mayonnaise is created. Lemon juice, a pinch of sugar, one level tablespoon tomato paste, stir in brandy and Tabasco. For the honey mustard sauce 2 tablespoons mustard with honey and stir 1 tablespoon corn oil suppressed.

 fish _fondue

Stir in creme fraiche and orange juice and season with pepper and salt. Finely chop the dill and mix well. Salmon, Catfish fillet and tuna steak into cubes. Preheat the fondue pot with hot water. Cut the fish fondue, a small onion and garlic into fine dice. Omit butter in a saucepan and fry the onions and garlic. Deglaze with fish sauce and top with about 100 ml of water. The fish stock with salt and pepper and boil vigorously bubbling.

The drain water from the fondue pot, pour in the boiling fish broth and place on the chafing dish. Cocktail sauce and honey mustard sauce, pour into small bowls and serve alongside the fish. Impale the fish on fondue forks and cook for 2-3 minutes in the hot fish stock can be. Baguette served with the fish fondue.


¤ 1 Yolk
¤ 1/2 tsp Mustard
¤ 1/8 L Corn oil
¤ 1 tsp Lemon juice
¤ 5 g Sugar
¤ 1 tablespoon Tomato paste
¤ 1 tablespoon Cognac
¤ Tabasco
¤ 2 tablespoons Mustard
¤ 2 tablespoons Acacia honey
¤ 1 tablespoon Corn oil
¤ 20 g Creme Fraiche
¤ 1 tablespoon Orange juice
¤ Pepper, salt
¤ 1 tablespoon Dill
¤ 300 g Salmon
¤ 300 g Catfish Fillet
¤ 300 g Tuna steak
¤ 1 Onions
¤ Garlic
¤ 10 g Butter
¤ 0.4 L Fish stock

Serves 3 – 1094 calories per serving, 45 mins Prep – 45 mins Total