Fondue with Fish and Vegetables

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Fondue with Fish and Vegetables
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1 hr 30 min.


For the fish and vegetables
1 kilogram mixed fish fillets (such as tuna, swordfish, salmon, sea bass, etc., boned)
2 Tbsps lemon juice
100 grams young Spinach
100 grams Snow peas
1 yellow paprika
150 grams Asparagus tip
150 grams button Mushroom
1 bunch young carrots
1 l fish stock
¼ l dry white wine
1 tsp peppercorns
2 bay leaves
For the sauce
1 lemon
½ bunch parsley
2 Tbsps Caper
200 grams Crème fraiche
100 grams Crème fraiche
freshly ground peppers
½ small Fennel bulb (with greenery)
2 tsps fennel seeds
1 garlic clove
2 Tbsps Pine nuts
125 grams soft butter
1 Tbsp Pastis
freshly ground peppers
2 very fresh egg yolks
3 tsps Anchovy paste
1 tsp sharp Mustard
1 generous pinch Sambal oelek
l olive oil
How healthy are the main ingredients?
carrotolive oilSpinachSnow peaPine nutsparsley

Preparation steps


For the fish and vegetables: Cut fish fillets into bite size pieces. Drizzle with lemon juice, cover with plastic wrap and refrigerate.


Rinse and trim vegetables, peel where appropriate, and cut bell peppers into strips. Leave snow peas and spinach leaves whole and for the remaining vegetables, depending on the size, halve or quarter them.


For the sauce: Rinse lemon in hot water and cut half of the shell thin and very finely. Squeeze out the juice and take 2 teaspoon of mayonnaise (made in step 5). Rinse parsley, shake dry, pluck off leaves and chop together with capers. Stir mayonnaise with creme fraiche, add lemon zest and parsley mixture. Add about 1 tablespoon lemon juice, mix and season the sauce with salt and pepper.


For the fennel butter, rinse fennel and remove the stalk. Chop fennel greenery very finely. Fry fennel seeds in pan, pour and press into a mortar. Peel garlic and squeeze through a garlic press. Toast pine nuts in a small dry saucepan until golden, let cool and chop finely. Mix butter with Pastis, fennel, fennel seed, garlic and pine nuts and season the butter with salt and pepper.


For the mayonnaise, combine egg yolks with anchovy paste, mustard and chili paste and whisk with an electric mixer until creamy. Slowly add oil drop by drop, then allow the oil to flow in a thin stream while continuing to beat until nice and creamy. Mix mayonnaise with lemon juice and salt to taste.


For the fish and vegetables: Pour fish stock and wine into a pot and add peppercorns and bay leaves. Then pour into fondue pot and place on the heater.


Distribute fish fillet and vegetables on plates and bowls and serve with the sauce.