Chinese Fish Fondue

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 Tbsp clarified butter
• 2 Tbsp paprika powder
• 1 tsp cumin powder
• Salt
• 2 l beef broth
• 3 sprigs thyme
• 1 chili pepper
• 100 ml grape juice
• 1 tbsp balsamic vinegar
• 400 g salmon
• 250 g sea bass fillet
• 250 g pike-perch fillet
• 300 g beef fillet
• 6 peeled shrimp
• 400 g Broccoli
• 400 g Romanesco
• 400 g Carrots
• 250 g Chinese cabbage
• 100 g Romaine lettuce
• 3 spring onions
• 100 g zucchini
• 12 shiitake mushrooms
• 250 g rice

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Heat clarified butter in a pot, sauté the onions and garlic, then season with paprika, cumin, and salt.

2. 2.

   Deglaze with beef broth, add thyme and chili pepper, and simmer gently for 15 minutes. Pour in grape juice and balsamic vinegar. Strain the broth into the fondue pot and keep warm.

3. 3.

   Rinse the fish, pat dry, and cut into bite‑sized pieces. Rinse the meat, pat dry, and slice thinly. Rinse the shrimp and pat dry.

4. 4.

   Clean broccoli and Romanesco, trim stems. Wash, peel, and halve carrots lengthwise. Wash Chinese cabbage, lettuce, spring onions, and zucchini; slice into strips. Clean mushrooms. Cook rice according to package instructions.

5. 5.

   Cook fondue ingredients in small sieves over the broth as desired, serve over rice, and enjoy the Chinese Fish Fondue.