Fish Fondue with Vegetable Tempura

Ingredients

• 800 g fish fillet (firm, mixed)
• 250 ml dry white wine
• 250 ml fish stock
• 1 onion
• 1 tsp white peppercorns
• 0.5 saffron strands
• Salt
• Tabasco
• 400 g flour
• 2 Eggs
• 2 egg yolks
• 400 ml water
• Salt
• 800 g mixed sliced vegetables (e.g., eggplant, zucchini, celery sticks, fennel, carrots, mushrooms)
• fat (for the deep fryer)
• freshly squeezed lemon juice

Instructions

1. 1.

   Cut the fish into bite‑sized cubes and refrigerate.

2. 2.

   Pour the fish stock and wine into a pot, top up to about 2 l with water, stir in finely sliced onion, peppercorns, saffron, a few drops of Tabasco and salt; let simmer for ~30 min. Strain through a fine sieve into a fondue pot and keep warm over a hotplate.

3. 3.

   Skewer the fish cubes on fondue forks and cook them in the broth.

4. 4.

   Finish by sipping the broth. Serve with vegetable tempura and a spicy chili sauce.

5. 5.

   Whisk 200 g flour, eggs, egg yolks, water and salt into a smooth batter; let it rest briefly. Preheat the deep fryer to 180 °C.

6. 6.

   Coat the vegetables first in the remaining flour, then dip them in the batter. Fry immediately until golden‑yellow, drain, and drizzle with lemon juice.