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Surf'n Turf Fondue

Difficulty Level:
Non-spicy
4 people persons
Fondue Surf'n Turf

Inspired by the classic garlic butter from steakhouses, this fondue elevates the art of dipping! We've added a splash of cream to create a smooth and velvety blend that coats each bite to perfection.

Surf and turf come together in this indulgent experience where shrimp, scallops and beef are grilled to golden perfection before taking a dip into this flavourful bath.

Recipe created especially for the Dip and Grill.

Fondue Surf'n Turf

  • 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!

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