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🍽️ Fish Fondue with Crispy Vegetable Tempura

799 kcal · 30 min · 4 servings

Ingredients

• 800 g fish fillet (firm, mixed)
• 250 ml dry white wine
• 250 ml fish stock
• 1 onion
• 1 tsp white peppercorns
• 0.5 saffron
• salt
• Tabasco
• 400 g flour
• 2 eggs
• 2 egg yolks
• 400 ml water
• salt
• 800 g mixed sliced vegetables (e.g. eggplant slices, zucchini slices, celery stalks, fennel, carrots, mushrooms....
• oil (for the deep fryer)
• lemon juice (freshly squeezed)

Instructions

1. 1. Cut the fish into small, bite-sized cubes.
2. 2. Place the fish cubes in a cool spot to keep them fresh.
3. 3. Pour the fish stock and wine into a pot.
4. 4. Add enough water to bring the total liquid volume to about 2 liters.
5. 5. Stir in the thinly sliced onions, peppercorns, and saffron.
6. 6. Season the mixture with a few drops of Tabasco sauce and salt.
7. 7. Let the broth simmer gently for about 30 minutes.
8. 8. Strain the broth through a fine mesh sieve to remove all solids.
9. 9. Pour the clear broth into a fondue pot.
10. 10. Keep the broth warm on the fondue burner.
11. 11. Skewer the fish pieces onto the fondue forks.
12. 12. Cook the fish pieces in the warm broth.
13. 13. Whisk 200 grams of flour, eggs, egg yolks, water, and salt into a smooth batter.
14. 14. Let the batter rest briefly to swell.
15. 15. Prepare the deep fryer.
16. 16. Preheat the deep fryer to 180 degrees Celsius.
17. 17. Toss the vegetables in the remaining flour first.
18. 18. Dip the floured vegetables into the batter.
19. 19. Fry the vegetables immediately in the deep fryer until golden yellow.
20. 20. Let the fried vegetables drain.
21. 21. Drizzle the vegetables with lemon juice.
22. 22. Enjoy the remaining broth at the end.
23. 23. Serve the dish with the vegetable tempura and a spicy chili sauce.

Nutrition per serving

• kcal: 799
• Protein: 60 g · Fett/Fat: 20 g · Carbs: 79 g