Seafood and cheese fondue

Seafood and cheese fondue

Use whichever seafood you prefer for the delicious creamy fondue recipe: Seafood and cheese fondue. Shellfish go really well with the cheese and crisp and chilled chardonnay is an excellent accompaniment for you as the cook and the others who will join you to enjoy this superb healthy fondue.

For  3 or 4 serves of Sea food and Cheese Fondue is needed:

  • 1 garlic clove, peeled
  • 1 serrano chilli, deseeded and chopped
  • 250 ml dry white wine
  • 2 Tbsp dry sherry
  • 1 Tbsp lime juice
  • 175 g Emmental cheese, grated
  • 1 Tbsp cornflour
  • 4 spring onions, trimmed and chopped
  • 1 Tbsp chopped fresh parsley
  • 450 g assorted seafish such as cubes of cooked lobster meat, cooked peeled king-size prawns, cooked green-lipped mussels and pieces of smoked mackerel.

Preparation time 12 to 15 minutes

To garnish 

Lemon wedges

To serve

Rye bread for dipping, Green Tomatillo Sauce, Creamy herb mayonnaise, Chilled Ratatouille and Tossed Green Salad are perfect to seafood and cheese fondue.

Preparation

Place the garlic, chilli and white wine in a pan, bring to the boil and simmer for 3 minutes. Discard the garlic and chilli, pour the wine into the fondue pan and add the cherry and lime juice. Place over the lighted spirit stove.

Mix the cheese and cornflour together, then gradually add to the fondue pot, stirring continuously until the cheese has melted.

Stir in the chopped spring onions and parsley and heat gently. Spear the fish on to the fondue forks and dip into the fondue until well coated in the cheese and heated well. Garnish with the lemon wedges and serve with rye bread, dipping sauces and salads.

Seafood and cheese-based fondues are filling, so a green salad and some crusty bread are often the only accompaniments need. So that’s why the Tossed Green Salad would make the perfect combination to Seafood and cheese fondue.

Ingredients you need for the salad are:

  • 1 garlic clove, halved
  • 1 Romaine lettuce
  • 1/2 small cucumber
  • 3 celery sticks, trimmed and choped
  • 1 green pepper deseeded
  • 2 chicory heads
  • 6 spring onions, trimmed
  • 1 large, ripe avocado
  • 2 Tbsp lemon juice
  • 2 Tbsp lemon juice
  • 2 Tbsp roughly chopped parsley
  • Dressing
  • 5 Tbsp olive oil
  • 2 Tbsp white wine vinegar
  • 1 Tsp Dijon mustard
  • Salt and freshly ground black pepper
  • 1 to 2 tsp caster sugar

Preparation time 10 to 12 minutes

 

Preparation

Rub the garlic inside the salad bowl. Rinse the lettuce leaves, pat dry, teat into small pieces and place in the bowl.

Peel and dice the cucumber. Add to the lettuce with the celery. Slice the pepper into half-moon shapes and add to the bowl. Pull the chicory heads apart, rinse then arrange in the bowl.

Chop the spring onions and scatter over the lettuce. Peel the avocado and discard the stone, dice, toos in the lemon juice then arrange in the salad bowl with the parsley.

Place all the dressing ingredients in a screwtop jar. Shake vigorously until well blended. Pour over the salad, toss and serve it.

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