Fondue - a group of dishes under a common name, prepared in special heat-resistant dishes on an open fire (or burner). Usually fondue is used by the family or in the company. Prepare fondue - an excellent idea for summer residents.
The idea of fondue basically looks like this: in a boiling liquid ( cheese sauce , butter, broth) a piece of something (bread, meat, fish) is dipped, pinned on a fork, it is cooked or fried for a few minutes, then slightly cool, then sometimes dipped in some cold sauce and - ready, sent into the mouth with delight.
Fondue is not only Swiss (similar dishes are in other nations) and not only with cheese and bread. There are several types of fondue, including fish.
Special dishes for fondue preparation (with a set of special plugs) can be bought in shops where dishes are sold. In a simpler version, you can do with ordinary cauldrons-pots-stitchers and usual forks (better fish with three prongs). It's good that forks have non-metallic handles.
How to cook German fish fondue?
Ingredients:
- sea bass (or other fish, fillets without bones) - about 1 kg;
- lemons - 2 pieces;
- Wheat flour - about 250 g;
- beer - 0.2 liters;
- Cheese hard grated - about 100-150 g;
- dry ground spices (saffron, nutmeg, cloves, peppers of various kinds, etc.);
- salt - 1-2 pinch;
- natural butter - about 30 g;
- vegetable oil - 0,5-0,7 l.
Preparation
We will cut fish fillets with cubes or cubes (per one bite) and marinate in a mixture of lemon juice with salt and spices for 20-60 minutes. From half the flour and beer we cook the dessert (that is, a thick, but flowing dough without lumps). We add grated cheese and melted (but not hot) butter to the dough. Thoroughly mix.
We warm up the fondue plant oil to a boil. We first fish the fish in a colander, then onto a napkin. Cooking in the process of eating. Sit around, puncture a fork with a piece of fish, crumble in flour, dip into a batter and fry in oil until golden-ruddy crust. Before absorption, we cool slightly. We do not serve bread. We drink beer or table white wine.
In more dietary options, you can replace boiling oil with boiling fish broth or cream cheese-wine, cheese-and-milk sauce.
Recipe for fish fondue with banana sauce in the Far Eastern style
From the list of ingredients of the previous recipe (see above), we exclude cheese. To the marinade we add soy sauce instead of salt. Vegetable oil is better to take sesame.
Banana sauce: pulp 1 banana (mash with a fork or in a blender) + 2 cloves garlic (squeeze), season with lime juice and red hot pepper.
Fried a bit of fish on the fork in a batter slightly cool, dipped in banana sauce and eat, washed down (for example, fruit wine).