Fish Fondue with Dips

Ingredients

• 800 g peeled large shrimp (raw, with tail)
• 500 g vegetables (e.g., bell pepper, broccoli, mushrooms, cleaned and cut into bite‑size pieces)
• 3 tbsp Lemon juice
• 2 tbsp Light soy sauce
• 800 ml fish stock (from the jar)
• 1 sour apple
• 1 shallot (finely chopped)
• 150 g mayonnaise
• 1 tbsp Mild curry powder
• 1 bunch mixed herbs
• 1 Garlic clove
• 150 g yogurt
• 2 tbsp sesame oil
• Salt
• Pepper (freshly ground)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Rinse the shrimp, drizzle with 2 tbsp lemon juice and 1 tbsp soy sauce, and let marinate for about 1 hour.

2. 2.

   For the yogurt‑herb sauce wash, dry, strip leaves from the herbs, finely chop them, then mix yogurt with lemon juice, pressed garlic, sesame oil, salt, pepper, and fold in the chopped herbs; taste and adjust seasoning.

3. 3.

   For the curry dip peel the apple, quarter it, remove seeds, grate finely, then immediately combine with the chopped shallot, mayonnaise, and curry powder.

4. 4.

   Bring the fish stock to a boil in the fondue pot with 1 l water and keep hot over a reheat burner.

5. 5.

   Arrange the vegetables and shrimp decoratively on plates.

6. 6.

   Fill small bowls with the sauces and serve alongside the prepared vegetables and shrimp.

7. 7.

   Each person cooks their shrimp and vegetables on fondue skewers.

8. 8.

   Serve with rice or baguette.