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Fish fondue
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 322
  • Fat about 12g
  • Carbohydrates about 10g
  • Protein about 41g
This is needed
This is needed for 4 people
Stock
  • 1 litre thai bouillon
  • 1 shallot, cut into pieces
  • 1 stick lemongrass, crushed
  • 2 cm ginger, sliced
  • 2 cloves
Fondue
  • 300 g salmon fillet (organic), cut into approx. 3 cm cubes
  • 300 g shelled, raw prawns
  • 300 g scallops
  • 200 g broccoli, cut into florets
  • 150 g shiitake mushrooms
  • 200 g carrots, thinly sliced
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And that's how it's done
And that's 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.