Fine fish fondue

Ingredients

Directions

1. 1

   Boil the eggs for about 8 minutes. Cold quench, peel and cut into slices. Clean, wash and slice the cucumber. Clean and wash lamb's lettuce and drain well. Peel and finely dice shallots.

2. 2

   Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Mix vinegar, diced shallots and parsley. Season with salt, pepper and sugar. Add 5 tablespoons of oil and fold under.

3. 3

   Mix all the salad ingredients and vinaigrette and let it soak a little. For the chilli dip, mix honey and mustard. Chop the dill finely and stir in. Cut the chilli pepper lengthwise, remove the seeds.

4. 4

   Cut the pod into rings. Add to the dip and season with salt and pepper. For the paprika dip clean, wash and cut the paprika into coarse pieces. Peel onion and garlic and chop finely.

5. 5

   Put it together with the rest of the oil in a high container and puree it with a blender. Season with salt and pepper. Peel, wash and dry the prawns. Drain the surimi sticks. Wash tuna and ling fish, dab dry and cut into pieces.

6. 6

   Sprinkle with lemon juice. Put the vegetable stock into a fondue pot and heat it up. Let fish pieces simmer in it at low heat. Serve with salad and dips.