The Dill Fondue

Difficulty Level: Easy

Not Spicy

4-6 persons

bouillon

Unique and versatile, our Dill Fondue is sure to please any foodie! Its creamy white dill broth beautifully complements a wide range of ingredients, including fish (try some nice cubes of salmon!), tortellini, smoked meat and crunchy veggies! We’ve also included one of our favourite reinvented fondue dipping ingredients as a suggestion: cheese curds! Enjoy without moderation!

bouillon

Ingredients
FOR THE DILL BROTH:
2.5 litres (10 cups) vegetable stock
125 ml (1/2 cup) white wine
1 onion, chopped
3 garlic cloves, chopped
Zest of 2 lemons
2 stalks celery, chopped
80 ml (1/3 cup) fresh dill, finely chopped
1 bay leaf
500 ml (2 cups) 15% cooking cream
45 ml (3 tbsp) cornstarch
45 ml (3 tbsp) cold water
Salt and pepper to taste
FOR THE PICKLE SAUCE:
250 ml (1 cup) mayonnaise
60 ml (1/4 cup) chopped dill pickles
60 ml (1/4 cup) 1% sour cream
15 ml (1 tbsp) fresh dill, chopped
SUGGESTED DIPPING INGREDIENTS:
Salmon cubes
White fish cubes (cod, haddock, etc.)
Pollock sticks
Smoked meat
Cheese tortellini
Cheese curds
Green beans
Asparagus
Baby potatoes (precooked or not, see the tips below)
Small cauliflower, cut into florets
Small courgettes cut into half slices
Preparation
In a pot, combine the vegetable stock with the wine, onion, garlic, lemon zest, celery, dill and bay leaf. Bring to a boil, then simmer for 20 to 25 minutes over low-medium heat, until about a quarter of the liquid has evaporated.
In a small bowl, dissolve the cornstarch in the cold water.
Add the cooking cream and the cornstarch to the pot. Stir and continue cooking for 2 to 3 minutes.
Taste the broth and season with salt and pepper. Taste again and adjust the seasoning if necessary.
If desired, strain the broth through a sieve. Pour the required amount of broth into the Fondussimo set. Reserve the rest of the stock to add during the meal.
Mix the sauce ingredients in a bowl.
Arrange the dipping ingredients in serving tableware, and enjoy!
A few tips
To speed up your reinvented fondue meal, precook your cauliflower, potatoes, asparagus and pasta before adding them to the broth! Find out more about the precooking for Fondussimo meals in this article from our blog: To precook or not to precook?
To make the most of your leftover broth, use it to top fish (trout or salmon), either as is or after thickening it a bit! Or for the more adventurous: turn it into a reinvented clam chowder broth!
If you love fresh dill, don’t hesitate to put some aside to sprinkle over your dipping ingredients when they come out of the broth!