Fish Fondue with Vegetable Tempura

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Fish Fondue with Vegetable Tempura
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Health Score:
7,1 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
800 grams fish fillets (solid, mixed)
250 milliliters dry white wine
250 milliliters fish stock
1 onion
1 teaspoon white peppercorns
½ Saffron
salt
Tabasco sauce
For the vegetable tempura
400 grams Pastry flour
2 eggs
2 egg yolks
400 milliliters water
salt
800 grams mixed cut Vegetables (such as eggplant, zucchini, celery, fennel, carrots, mushrooms ...)
Fat (for fryer)
lemon juice (freshly squeezed)
How healthy are the main ingredients?
onionsaltegg

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.