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🍽️ Fish Fondue with Two Delicious Dips

677 kcal · 30 min · 4 servings

Ingredients

• 800 g peeled giant prawns (raw, with tail)
• 500 g vegetables (e.g. peppers, broccoli, mushrooms etc. cleaned and cut into bite-sized pieces.)
• 3 tbsp lemon juice
• 2 tbsp light soy sauce
• 800 ml fish stock (from the jar)
• 1 tart apple
• 1 shallot (very finely chopped)
• 150 g mayonnaise
• 1 tbsp mild curry powder
• 1 bunch mixed herbs
• 1 clove garlic
• 150 g yogurt
• 2 tbsp sesame oil
• salt
• pepper (from the mill)
• 1 tbsp lemon juice

Instructions

1. 1. Rinse the shrimp under cold water. Drizzle with 2 tablespoons of lemon juice and 1 tablespoon of soy sauce, then let the seafood marinate for about 1 hour.
2. 2. Wash the herbs for the yogurt dip and dry them thoroughly. Pluck the leaves from the stems and chop them finely. Stir the yogurt in a bowl with lemon juice, pressed garlic, sesame oil, salt, and pepper until smooth. Fold in the chopped herbs and adjust the seasoning to taste.
3. 3. Peel the apple for the curry dip, cut it into quarters, and remove the core. Grate the flesh finely. Immediately mix the grated apple pieces with the finely chopped shallot, mayonnaise, and curry powder to prevent the apple from browning.
4. 4. Pour 1 liter of water into the fondue pot and bring the fish broth to a boil. Keep the broth hot on the rechaud (small gas burner).
5. 5. Arrange the vegetables and the marinated shrimp decoratively on large plates.
6. 6. Fill the two dips into small bowls. Serve them together with the prepared ingredients on the table.
7. 7. Thread the shrimp and vegetable pieces onto fondue skewers. Cook them individually in batches in the hot broth.
8. 8. Serve fresh rice or baguette bread as a side dish.

Nutrition per serving

• kcal: 677
• Protein: 54 g · Fett/Fat: 42 g · Carbs: 17 g