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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.
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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.
Nos produits
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Fondussimo Evolution Fondue Set
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