2-4 pers.

The Rosé Seafood Fondue

Level | Intermediate
Not spicy

Synonymous with the sweetness of a summer rosé, this mouth-watering seafood fondue, created in collaboration with Chef Fannélie, showcases the finesse of her culinary style. The homemade broth, made with gently simmered vegetables, pairs perfectly with the creamy lemon sauce. It’s definitely a go-to broth to enhance the flavours of an abundance of linguini cooked just so. Topped with freshly grated Parmesan cheese, the indulgence factor is at its peak! This is a meal that’ll go down in the seafood history books!

Pssssssttt: If you come across this recipe while crab season is in full swing, the Tips section explains how to adjust it to celebrate this treasure of the sea!

“What could be more family friendly than a fondue? I love to twist my “classic” recipes to serve them daily with my Fondussimo. Each to their own taste and each at their own pace, the Fondussimo always makes for good times.”

With love,
Fannélie

Ingredients

For the broth

Creamy lemon cheese sauce

Ingredient suggestions

Preparation

A few tips to put snow crab in the spotlight

Fondussimo

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