Fische Fondue (Speciality Of The Hotel St. Gotthard)
Serves: 2
Cody DuBuque
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 tsp
Dry Mustard1 cup
Oil1 tsp
Water (boiling)1 clove
Garlic (crushed)2 tsps
Capers1 tbsp
Parsley (chopped)1 pinch
Tarragon1 pinch
Chervil1 tsp
Curry Powder1 tsp
Tomato Paste1 tsp
Brandy1 tsp
Flaked Almonds110 g
Sole110 g
Salmon110 g
ScallopDirections:
1
Sauce: Beat the egg whites until stiff and set aside
2
Put the egg yolks into a bowl and place over a pot of warm water
3
Beat with an electric mixer until they are light and creamy
4
Remove from the heat
5
Add the mustard and a pinch of fresh ground salt and pepper and continue beating gradually adding 1/4 cup oil, drop by drop
6
If the mayonnaise should curdle and lose its bulk add some of the beaten egg white
7
Continue to add the remainder of the oil so that the mixture is smooth and creamy
8
Add the boiling water
9
Set aside
10
Have several little bowls ready for mixing use
11
To 1 tablespoon of mayonnaise in a bowl, add the garlic and mix together
12
Place on a fondue sauce tray
13
Place 1 heaping tablespoon of mayonnaise into each of 6 small bowls and add to one, gherkins and capers
14
In the second bowl, parsley
15
In a third, tarrragon and chervil
16
In a fourth bowl the curry powder
17
In the fifth tomato paste and brandy
18
Sixth bowl the anchovies
19
The seventh bowl should be the flaked almonds, without mayonnaise
20
Pour these sauces into the fondue sauce trays
21
Remove all bones from the fish
22
Cut the fish into bite-size pieces
23
Heat the oil in the fondue pot and set the fish cubes attractively on a serving platter
24
Place a piece of fish on a skewer and dip it into the oil for 1 to 2 minutes and then dunk into the various sauces