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Poseidon Fondue (seafood) Recipe
 
Recipe
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Poseidon Fondue (seafood)
Total time: 30 to 60 minutes
Preparation time: 30 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note

For an exotic touch:
Replace the white wine with coconut milk

Traditions and safety tips
All you have to do is spear a piece of fish or pick it up in a little mesh “dip net” and immerse it in the boiling liquid for a few seconds.

Present the fish on serving platters and the sauces in small dishes.

If you wish to buy an electric fondue pot, choose one with a heat control.

When using fuel burners, always be sure to fill them when cold and wipe the edges thoroughly before lighting.

Dipping Sauces
  • serve with cold mayonnaise-type sauces
  • Tartar sauce
       
  • Ingredients
    Ingredients
    For the broth
    - 2.5 liters (10 cups) water
    - 50 g (2 oz.) powdered fish stock concentrate
    - 500 ml (2 cups) dry white wine
    - Salt and freshly ground white pepper
    For the fondue
    - Fish of varying textures (e.g., monkfish, dorado, salmon)
    - 3 tbsp. olive oil
    - 1 tsp. pink peppercorns
    - 1 bunch of dill
    - 1 lemon
    Method
    1. Cut the fish into pieces; drizzle with olive oil and sprinkle with the red peppercorns and dill.
    2. Season with lemon juice, salt and pepper; cover with plastic wrap and refrigerate for 30 minutes.
    3. Prepare the broth in the kitchen; pour into the fondue pot and place over the heat source on the table.
    4. Immerse your “dip net” containing a piece of fish into the broth for a few minutes.
     
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