The Sea Goddess invites you to her realm of endless delights, let yourself be carried away for the greatest pleasure of your taste buds! Dip your favourite foods in her exquisite creamy herb broth, and finish each bite with a touch of arugula and basil pesto; you’ll be totally spellbound! The Sea Goddess recommends using the Fondussimo baskets to best enjoy her recipe. Go on, the seafood and cabbage rolls will make your tastiest dreams come true!
Ingredients
When using the Evolution Mini, reduce the amount of ingredients by about one-third.
FOR THE CREAMY HERB BROTH :
15 ml (1 tablespoon) olive oil
1/2 fennel bulb, chopped
1 leek, sliced
1/2 fennel bulb, chopped
30 ml (2 tablespoons) minced garlic
125 ml (1/2 cup) white wine
1 250g package of cream cheese, softened
2 litres (8 cups) chicken stock
500 ml (2 cups) fish stock
2 litres (8 cups) 15% cooking cream
15 ml (1 tablespoon) Dijon mustard
250 ml (1 cup) grated Parmesan cheese
80 ml (1/3 cup) basil pesto
80 ml (1/3 cup) chopped fresh parsley
60 ml (1/4 cup) chopped fresh dill
15 ml (1 tablespoon) chopped fresh oregano
15 ml (1 tablespoon) lemon zest
Salt and pepper to taste
FOR THE ARUGULA, BASIL AND NUTS PESTO:
500 ml (2 cups) packed arugula
2 cloves garlic
125 ml (1/2 cup) fresh basil leaves
60 ml (1/4 cup) chopped walnuts
60 ml (1/4 cup) toasted pine nuts
80 ml (1/3 cup) olive oil
SUGGESTED DIPPING INGREDIENTS:
Firm tofu cubes
Cooked yellow beetroot cubes
Yellow bell pepper cubes
Tilapia cubes
Halved Chinese cabbage leaves (Napa cabbage)
Shrimp and/or pork dumplings
Broccoli
Bok choy
Squash noodles
Medium shrimp (size 31/40) raw and peeled
Fried squid rings
Medium scallops (size 20/40)
Mussels
Preparation
Place the arugula, garlic, basil, walnuts and pine nuts in a food processor. Blend until smooth.
Gradually add the olive oil, stirring constantly, until the mixture is creamy.
Place the pesto in an airtight container and refrigerate until ready to serve (after each use, drizzle the remaining pesto with a thin layer of olive oil).
Wrap each food cube in half a Chinese cabbage leaf. Secure with toothpicks. Keep chilled until ready to serve.
In a large pot, heat the oil for the broth over medium heat. Add the fennel, leek and garlic and cook for 4-5 minutes.
Add the white wine to the pot. Bring to a boil and allow half to evaporate. Add the cream cheese and stir until melted.
Add the chicken stock, fish stock, cream and Dijon mustard. Bring to a boil, then simmer for 15 to 20 minutes over medium heat, until about a quarter of the mixture has evaporated. Strain the broth through a sieve.
Add the parmesan, pesto, herbs and lemon zest. Stir to combine. Taste the broth and season with salt and pepper. Adjust seasoning if necessary.
Pour the required amount of broth into the Fondussimo set. Reserve the rest of the broth.
Serve with your choice of dipping ingredients and the arugula, basil and nuts pesto.
A few tips
Make sure you always cook your fish cubes properly! It might be tricky to check how well they’re cooked when they’re all bundled up with the Chinese cabbage, so don’t hesitate to cook them separately from the leaves directly in the basket, and then assemble everything with a toothpick! The elegant Fondussimo tongs come in handy for this kind of manipulation, we’re just saying!
The list of suggested dipping ingredients in this recipe is full of tasty ideas, but here’s a more adventurous one: snow crab! When in season, this yummy crustacean is simply stunning in the creamy herb broth of this preparation. Bon appétit!
