Defrost the prawns. Wash the fish and dab dry. Cut into large cubes and sprinkle with some lemon juice. For the mustard sauce, wash and chop dill. Mix mustard, honey and dill.
Add oil. Refine with crème fraîche. Season with salt, pepper and orange juice. For the remoulade, boil the egg for 10 minutes. Then peel and chop finely. Clean, wash and chop the peppers.
Dice cucumber as well. Mix prepared ingredients with tartar sauce, season if necessary. For the broth, peel garlic and onion and chop finely. Heat the fat and fry the garlic and onion.
Deglaze with stock, bring to the boil briefly. Season with salt, pepper and remaining lemon juice. Pour into the fondue pot, fill up with water. Cook the prepared ingredients for about 2 minutes. Add sauces, bread and some salad.