This recipe pays tribute to people who love white fish, which is an ingredient often excluded from fondue meals due to their very flaky texture. Your Fondussimo will allow you to accomplish the impossible: obtaining a perfectly cooked piece of fish each time—something classic chowders or fish soup can’t offer with their mostly overcooked fish. Enhanced with a creamy dill sauce and paired with savoury vegetables, such as mushrooms, pearled onions and chunks of corn on the cob, this Fisherman’s Fondue is bound to become a new classic! For an even more refined version, you can also serve it with giant scallops. You won’t regret it.
Ingredients
When using the Evolution Mini, reduce the amount of ingredients by about one-third.
SEAFOOD BROTH WITH SALTED HERBS FROM THE BAS DU FLEUVE
2 x 0.9 liter containers of Campbell’s seafood broth
3 cups of water
250 ml of milk
250 ml of good quality dry white wine
1 sachet of dehydrated leek cream
½ teaspoon of lower river salted herbs (or more to taste)
1 big pinch of sugar
¼ cup of butter (optional)
CREAMY DILL SAUCE
250 ml of 5% fat sour cream
½ cup of real store-bought mayonnaise
Juice and zest from 1 lemon
1 ½ teaspoons of sugars (more to taste)
2 tablespoons of finely chopped fresh dill
DIPPING GARNISHES
800 grams of white flaky fish filet (ex: sole), 15-20 large scale scallops, one container of mushrooms, 2 corns on the cob sliced into chunks, 20 baby potatoes, a few pealed pearled onions.
Preparation
Combine all broth ingredients in a large pot by whisking, bring to a boil and simmer on low heat for 25 minutes. When the time is right, transfer the liquid into the Fondussimo and follow the directions.
Combine all the ingredients for the sauce and put it in a serving dish.
Place the dipping garnishes in a serving plate.
A few tips
This broth is so delicious that you will want to enjoy every last drop. We recommend that you serve the cooked garnishes in small bowls and add a bit of steaming hot broth over it for a “chowder” effect. It’s a true delicacy!
To accelerate the cooking time of the potatoes, it is possible to blanch them before serving. Afterwards, mash them slightly. This way, the potatoes will soak up the broth.
