Cheese Fondue with Potatoes, Shrimp and Bread

Ingredients

• 250 g shrimp (peeled and pre-cooked)
• 500 g Potatoes
• 2 tbsp butter
• 250 g farmer's bread
• Salt
• pepper (ground)
• 3 tbsp Lemon juice
• 500 g Tilsiter cheese
• 300 ml dry white wine
• 1 starch powder
• 0.5 tsp cumin (ground)
• 3 tbsp chopped dill sprigs

Instructions

1. 1.

   Parboil potatoes in the shell for about 20 minutes, drain, shock, peel and roughly cube; let cool, then brown in a pan with butter, season with salt and pepper, set aside.

2. 2.

   Cut bread into bite-sized cubes.

3. 3.

   Season shrimp with salt, pepper and lemon juice.

4. 4.

   Chop cheese and warm it with wine in a fondue pot over the stove while stirring until melted.

5. 5.

   Whisk starch with a little water to make a smooth paste; add cumin to the cheese mixture, bring to a boil, then simmer until thickened; fold in dill, taste, and keep hot on a rechaud.

6. 6.

   Arrange potatoes, bread and shrimp on plates, and serve with fondue forks to dip into the cheese.