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Sel Gris Wine Fondue
Recipe by Salt Works. Serve with
a selection of fresh tuna, prawns, chicken, broccoli cauliflower
florets, baby sweet corn , snow peas and potatoes.
cast iron meat fondue pot available at
gourmetsleuth.com
I N G R E D I E N T S
1 750 ml bottle white
wine
2 teaspoons Sel Gris French Sea Salt
(fine or coarse)
10 black pepper corns
2 garlic cloves, sliced
1 inch ginger, sliced
1/2 teaspoon chili flakes
For Dipping
Fresh tuna,
prawns, chicken, broccoli cauliflower florets, baby sweet corn , snow
peas and potatoes.
I
N S T R U C T I O N S
Combine the wine, Sel Gris
and seasonings. Bring to a boil and let stand for I hour to let the
flavors seep through the broth.
Prepare your selection of meats and vegetables by cutting into bite
sized pieces. Arrange on platter to serve at the table. Keep raw
meat/seafood and vegetables separate.
Strain the broth mixture and bring broth back to a boil. Pour into
fondue pot.
Serving
At the table, place the meat and vegetables into the broth, fondue
style, and cook.
Serve with dipping sauces of your choice and a green salad or fresh
fruit.
Be sure to keep the raw and cooked meat/seafood separate while eating. |
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