Fish Fondue with Garlic Mayonnaise

Ingredients

• 600 g firm fish fillet (cod, redfish)
• 400 g shrimp (raw with tail)
• lemons
• 2 l fish stock (from the jar)
• 500 ml dry white wine
• 4 Garlic cloves
• 2 egg yolks
• 1 tin saffron
• 1 tbsp Lemon Juice
• Salt
• pepper (ground)
• 125 ml sunflower oil

Instructions

1. 1.

   Rinse fish fillets cold, pat dry and cut into about 3 cm cubes; then drizzle shrimp and fish with lemon juice and let rest covered for about 20 minutes.

2. 2.

   Whisk egg yolks with pressed garlic, salt, pepper, saffron and lemon juice until creamy; gradually whisk in oil with a whisk until a thick mayonnaise forms, then refrigerate.

3. 3.

   Bring fish stock and wine to a boil on the stove, pour into the fondue pot and keep warm over a hotplate.

4. 4.

   Arrange fish by type separately and arrange shrimp decoratively on a plate.

5. 5.

   Serve garlic mayonnaise in small bowls alongside rice.

6. 6.

   Each person cooks their fish and shrimp with a small slotted spoon.