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Seafood Fondue
Seafood Fondue
Ingredients:
1/2 pound salmon steaks
1/2 pound swordfish steaks
3/4 pound medium-sized raw shrimp
1/2 pound scallops
About 2 cups salad oil or half salad
oil and half clarified butter
Directions:
Friends who like seafood should enjoy selecting from scallops, salmon, swordfish, and shrimp. Bottled or homemade seafood cocktail sauce, a chutney sauce, and guacamole or avocado sauces are good complements. You might also offer wedges of lemon. Caesar Salad, sourdough bread or rolls, and a fruit and cheese dessert could round out this meal.
Cut salmon and swordfish into M-inch squares, discarding skin and bones. Peel and devein shrimp. Cut scallops into bite-sized pieces. Arrange in separate sections on a bed of lettuce or other greens.
Fill fondue pot 1/3 to 1/2 full with oil; heat to about 375°, or use electric fondue pot as manufacturer directs. Oil should be hot enough so that fish sizzles and oil bubbles rather vigorously immediately upon contact. Place over table top heating element; adjust heat to keep oil at correct temperature.
Arrange tray of fish and condiment sauces alongside the fondue pot.
Let each person spear a piece of fish with a fondue fork or bamboo skewer and dip it into the bubbling oil to cook. When fish takes on a tinge of brown on its edges (this takes about a minute depending upon temperature of fish and oil and size of pieces), it is usually done. Makes 4 servings.
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Shows: 3573
 Date Posted: 25/09/2006 Rate :
 Submitted by:: Rut
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