Fish Fondue with Vegetable Tempura

Fish Fondue with Vegetable Tempura
50 min.


for 4 servings
800 grams fish fillet (solid, mixed)
250 milliliters dry White wine
250 milliliters Fish stock
1 Onion
1 teaspoon white Peppercorns
½ Saffron
Tabasco sauce
For the vegetable tempura
400 grams Pastry flour
2 Eggs
2 Egg yolks
400 milliliters Water
800 grams mixed cut Vegetables (such as eggplant, zucchini, celery, fennel, carrots, mushrooms ...)
Fat (for fryer)
Lemon juice (freshly squeezed)
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Preparation steps

Step 1/6

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

Step 2/6

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.

Step 3/6

Spear fish pieces on fondue forks and cook in broth.

Step 4/6

Serve with vegetable tempura and a hot chili sauce.

Step 5/6

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).

Step 6/6

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