Fish Fondue with Vegetable Tempura

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Fish Fondue with Vegetable Tempura
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
800 grams
fish fillet (solid, mixed)
250 milliliters
250 milliliters
1
1 teaspoon
½
For the vegetable tempura
400 grams
2
2
400 milliliters
800 grams
mixed cut Vegetables (such as eggplant, zucchini, celery, fennel, carrots, mushrooms ...)
Fat (for fryer)
Lemon juice (freshly squeezed)

Preparation steps

1.

Cut fish into bite-size cubes, place in refrigerator.

2.

Pour fish stock and wine in a pot, fill with about 2 liters (1/2 gallon) of water, finely slice ​​onion, peppercorns and saffron. Stir, season with a few drops of Tabasco and salt and cook about 30 min. Simmer, then filter through a fine sieve into a fondue pot and refill, keeping chafing dish warm.

3.

Spear fish pieces on fondue forks and cook in broth.

4.

Serve with vegetable tempura and a hot chili sauce.

5.

For vegetable tempura, mix 200g (about 7 ounces) of flour, eggs, egg yolks, water and salt into a smooth dough. Prepare fryer and preheat to 180°C (about 350°F).

6.

Coat vegetables in remaining flour, then coat with the dough. Immediately fry until golden brown in the fryer, drain and sprinkle with lemon juice.