Fish Fondue with Vegetable Tempura
- 800 grams fish fillets (solid, mixed)
- 250 milliliters dry white wine
- 250 milliliters fish stock
- 1 onion
- 1 teaspoon white peppercorns
- ½ Saffron
- Tabasco sauce
Cut fish into bite-size cubes, place in refrigerator.
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.
Spear fish pieces on fondue forks and cook in broth.
Serve with vegetable tempura and a hot chili sauce.
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).
Coat vegetables in remaining flour, then coat with the dough. Immediately fry until golden brown in the fryer, drain and sprinkle with lemon juice.