Surf'n Turf Fondue

Ingredients for the fondue

350 ml (1 ½ cups) salted butter

350 ml (1 ½ cups) 35% cream

6 to 8 garlic cloves, finely chopped

15 ml (1 tbsp) fresh thyme, chopped

Zest of 1 lemon, finely chopped

45 ml (3 tbsp) fresh lemon juice

60 ml (1/4 cup) fresh parsley, chopped

30 ml (2 tbsp) cornstarch

Salt and freshly ground black pepper, to taste

To grill and dip

Medium shrimp, peeled

Scallops

Beef (tenderloin, ribeye or picanha), cut into cubes

Asparagus, trimmed

Medium zucchini, sliced into rounds

Mini multicoloured peppers

Button mushrooms, halved

Baguette bread, sliced into croutons

Preparation

In a saucepan over medium-low heat, melt the butter gently.

Add the garlic and thyme. Cook for 2-3 minutes without letting it brown.

Gradually pour in the cream while whisking. Bring to a gentle simmer.

Dissolve the cornstarch in 45 ml of cold water. Whisk into the fondue. Let thicken for 2-3 minutes.

Remove from heat. Add the lemon zest, lemon juice and parsley. Season with black pepper and salt, to taste.

Transfer to the Dip & Grill insert. Keep warm.

A Few Notes

Although the Dip & Grill surface is non-stick, foods benefit from a little vegetable oil to optimize their cooking.

This recipe is absolutely delicious with all kinds of seafood: crab, lobster, oysters, squid… Ride the wave!

Have leftover garlic butter after the meal? It can be frozen in cubes and will come in handy for making butter pasta in a flash, preparing garlic bread, or serving with your next lobster dinner!