fish fondue
ingredients - info
fish stock
mussel spices
mussels
romanesco
cabbage carrots
plaice fillet
cod
tuna
sea sole
cress
In this version, the first dish is made up of steamed
romanesco cabbage and steamed small carrots. The fish is
rolled plaice fillet, cod, tuna and sole. Along the sides there is
cress. In the middle of the 2nd dish, there is a steamed mini
cauliflower. On top are salmon trout, alongside are clams and
tiger prawns. Underneath are fresh squid rings and salmon.
Parsley and lime finish the dish.
This is accompanied by a pot of mussels, in this case the
super's and not the jumbo's. The fondue pot contains fish
stock that has been enriched with mussel spices.
Serve this fish fondue with French bread or boiled potatoes in
the shell and sauces of your choice. Here: cocktail sauce,
garden herb sauce, mussel sauce, dill shallot sauce and
lobster sauce.
mini cauliflower
salmon trout
clams
tiger prawns
squid
salmon
parsley
lime
baguette
fish sauces of your choice
There is no such thing as a quick fix in the kitchen.
Unless you just need to heat up a takeaway pizza. A fish
fondue seems to take little time, but count on an hour of
preparation.
In addition to the usual cutlery, give your guests a fish fondue
basket to cook the chunks in. Make sure that the fish stock
does not boil at the table.
Another tip: there is always some fish left over after the
meal. I use it to make a fish stew or fish soup the next day.
taste and tradition
the fiery passion
fish fondue
In this version, the first dish is made up of
steamed romanesco cabbage and steamed
small carrots. The fish is rolled plaice fillet, cod,
tuna and sole. Along the sides there is cress.
There is no such thing as a quick fix in the
kitchen. Unless you just need to heat up a
takeaway pizza. A fish fondue seems to take
little time, but count on an hour of
preparation.
In addition to the usual cutlery, give your guests
a fish fondue basket to cook the chunks in.
Make sure that the fish stock does not boil at
the table.
Another tip: there is always some fish left over
after the meal. I use it to make a fish stew or
fish soup the next day.
In the middle of the 2nd dish, there is a
steamed mini cauliflower. On top are salmon
trout, alongside are clams and tiger prawns.
Underneath are fresh squid rings and salmon.
Parsley and lime finish the dish.
This is accompanied by a pot of mussels, in
this case the super's and not the jumbo's. The
fondue pot contains fish stock that has been
enriched with mussel spices.
Serve this fish fondue with French bread or
boiled potatoes in the shell and sauces of your
choice. Here: cocktail sauce, garden herb
sauce, mussel sauce, dill shallot sauce and
lobster sauce.
ingredients - info
fish stock
mussel spices
mussels
romanesco
cabbage carrots
plaice fillet
cod
tuna
sole
cress
mini cauliflower
salmon trout
clams
tiger prawns
squid
salmon
parsley
lime
baguette
fish sauces of your
choice
taste and tradition
the fiery passion
