Curry Fondue with Coconut

Ingredients

• 300 g sea bass fillet (ready to cook, skin removed)
• 250 g squid tubes (ready to cook)
• 250 g shrimp (peeled and deveined)
• 1 untreated lemon
• Salt
• pepper (ground)
• 1 stalk leeks
• 250 g carrots
• 0.5 head celery root
• 200 g fresh bean sprouts
• 1 can unsweetened coconut milk (400 ml)
• 3 tbsp curry powder
• 1 tsp lemon zest
• 800 ml fish stock

Instructions

1. 1.

   Wash and pat dry the sea bass fillet, squid, and shrimp. Cut the fish into strips and the squid into rings. Squeeze the lemon. Season the fish and seafood with salt, pepper, and 2 tbsp lemon juice.

2. 2.

   Wash and trim the leeks; peel and julienne the carrots into ~5 cm long thin strips. Peel and dice the celery root. Rinse and drain the sprouts. Arrange the fish, seafood, and vegetables on plates.

3. 3.

   Whisk together coconut milk, curry powder, lemon zest, and remaining lemon juice in a pot, bring to a boil, then simmer for 5 minutes. Add the fish stock and simmer for another 5 minutes.

4. 4.

   Place the pot over a double boiler. Cook the fish, seafood, and vegetables with fondue sieves. Serve with rice or fresh baguette if desired.