Fish Fondue

Ingredients

• 500 g sea bass fillet
• 500 g Cod fillet
• 8 large shrimp
• 1 lemon (juice)
• 1 untreated lemon
• parsley
• 1.5 l chicken broth (from the jar)
• 0.125 l white wine
• Salt
• Pepper
• 300 g redfish fillet
• 300 g salmon fillet
• 300 g sea eel fillet
• 1 lemon (juice)
• 8 large shrimp
• 1 untreated lemon
• 1 bundle parsley
• 4 tomatoes
• Salt
• Pepper
• 1 kg coconut oil

Instructions

1. 1.

   For the fondue in chicken broth, wash and pat dry the fish, then drizzle with lemon juice. Remove the guts from the shrimp, wash, pat dry, and arrange on a plate with the fish fillets. Slice the lemon into wedges and garnish with parsley sprigs. Heat the chicken broth over a double boiler, add white wine, and season with salt and pepper. Gradually cook the fish and shrimp in it, placing the fish pieces in a Chinese slotted spoon as they cook.

2. 2.

   For the fondue in oil, wash, pat dry, and drizzle the fillets with lemon juice. Briefly chill the fillets in the freezer. Remove the guts from the shrimp, wash, pat dry. Cut the fillets into cubes and arrange on a platter with the shrimp. Slice the lemon into wedges, garnish with parsley sprigs and quartered tomatoes. Heat the oil in the fondue pot, keep warm over a double boiler. For frying, skewer the fish pieces onto fondue forks and briefly immerse them in the hot oil.