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Fish and Seafood Fondue
cast iron fish/meat fondue pot available at
gourmetsleuth.com
Planning: You'll need
approximately 1/3 pound fish or seafood per person.
Servings: About 4 -6 I N G R E D I E N T S
1 pound slice (1/2 to 3/4 inch) salmon,
halibut, or swordfish
1 pound raw shrimp, shelled, deveined, washed
and dried
Cooking oil or half butter and half oil
Fish and seafood sauces (see ideas on right)
I
N S T R U C T I O N S
Cut fish into 1/4" w x 2" long
strips and keep refrigerated until time to cook.
Fill a metal fondue pout 1/2 full with oil or the oil/butter combination. Heat the oil on
the stove until it reaches 350 degrees. If you are using the butter/oil combination
heat it slowly until the butter bubbles and the mixture turns slightly golden.
Place the fondue pot on the stand over moderately high, direct heat.
To Serve:
Have each guest loop a strip of fish over a sturdy bamboo skewer and dip in the oil until
lightly browned. Spear the shrimp with fondue forks or bamboo skewers and cook until
light pink. Don't overcook shrimp or they will get tough. Dip cooked fish in sauce.
More
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beef, fish, cheese, wine, chocolate, dipper recipes and more.
Spicy Cocktail Sauce
1 cup catsup
2 tablespoons vinegar
3/4 teaspoon prepared horseradish
Dash hot pepper sauce
Combine ingredients and store refrigerated until use.
Tartar Sauce:
3/4 cup mayonnaise
2 tablespoons chopped green onions or scallions (green part only)
2 tablespoons drained sweet pickle relish
1 tablespoon drained capers (chopped, if large)
1 tablespoon minced fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon minced fresh tarragon
Chipotle Tartar Sauce
1 cup mayonnaise
2 tablespoons drained capers, chopped
2 tablespoons chopped cornichons, gherkins or dill pickles
1 1/2 tablespoons fresh lime juice
1 tablespoon minced canned chipotle chilies*
Mix all ingredients in medium bowl to
blend. Season to taste with salt.
Dill Sauce
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill
Combine clam juice and wine in heavy small
nonaluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to
medium. Whisk in creme fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from
heat. Stir in dill. Season with salt and pepper.
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