30
and remove any hard stems. Peel car-
rots and celery and slice. Whisk eggs.
Arrange ingredients in separate bowls.
Heat chicken broth with sherry at the
highest fondue setting. As soon as the
broth is hot, switch to the lowest set-
ting so the broth only simmers. Cook
meat, fish, giblets and vegetables in
the broth.
Add broth occasionally as needed.
Serve with fondue sauces, e.g. curry
sauce or cocktail sauce or a sweet-sour
Chinese sauce. Afterwards, put the
softened Chinese noodles, the remai-
ning vegetables and the whisked eggs
in the broth.
Japanese prawn fondue
For 4-6 servings
800
g prawns (remove digestive
tract, peel and cook), 1/8 l lime jui-
ce, 150
ml soy sauce, 5
Shiitake
mushrooms, 250 g tofu, 125 g leaf
spinach, 150 g carrots, 150 g button
mushrooms, 1 bunch spring onions,
ca. 1 l fish broth (available in jars).
Sprinkle prawns with lemon juice
and marinate 1 hour. Soak Shiitake
mushrooms in hot water for 30 mi-
nutes; dice tofu. Wash spinach and
remove any hard stems. Peel carrots
and slice, then blanch briefly in boi-
ling water. Wash spring onions and cut
into pieces, about 4 cm. Clean button
mushrooms by rubbing with a paper
towel.
Drain Shiitake mushrooms and arran-
ge on a platter with the prepared vege-
tables. Heat fish broth with about 1 l
of water in the fondue pot on setting
II, then switch to setting I so the broth
only simmers. Add vegetables and
cook.
Serve with dips and sauces of your
choosing.
Fish fondue
For 4-6 servings
Ca. 1000 g firm fish fillets, for examp-
le salmon, 4 prawns (remove digestive
tract and peel), 5 tbsp lemon juice,
ca. 1.5 – 2 l fish broth, white wine to
taste (optional).
Wash fish in cold water, pat dry with
paper towels and cut into cubes.
Sprinkle fish cubes and prawns with
the lemon juice.
Pour the broth into the fondue pot, and
add white wine to taste. Heat on set-
ting II, then switch to setting I so the
broth only simmers. Cook fish cubes
and prawns in the broth.
Serve with rice. Lemon dip fits well
fish fondue.
Vegetarian fondue
For 4-6 servings
Broth: 5 spring onions, 400 g carrots,
400 g radishes (black), 1 star anise,
1 tsp black pepper-corns, 5-10 g gin-
ger (fresh), salt, soy sauce
Fondue ingredients: 2 leeks, 500 g but-
ton mushrooms or other mushrooms,
500 g leaf spinach, 500 g broccoli
For the broth, wash vegetables and
chop. In a pot, bring 1.5 l of water to
boil, add vegetables, star anise and
pepper; simmer about 2 hours. Drain
broth and season with soy sauce and
salt.
Trim and wash leeks, slice in small
rings, rub button mushrooms with a
paper towel and cut in half. Wash spi-
nach. Blanch broccoli briefly in boiling
water. Pour the broth into the fondue
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