for 4 person

Stock

1 litre	thai bouillon
1	shallot, cut into pieces
1 stick	lemongrass, crushed
2 cm	ginger, sliced
2	clove

Fondue

300 g	salmon fillet (organic), cut into approx. 3 cm cubes
300 g	shelled, raw prawn
300 g	scallop
200 g	broccoli, cut into florets
150 g	shiitake mushroom
200 g	carrot, thinly sliced

How it's done

Stock

Bring the stock to the boil along with all the other ingredients up to and including the cloves, reduce the heat, simmer for approx. 15 mins. Pour the stock through a sieve into the fondue pot, keep warm on the burner.

Fondue

Steep the fish and vegetables in the stock, in portions. Eat with sauces of your choice.

Show complete recipe