Fondue menu / Main course / Brew fondue with three different dips

Name: Fondue menu / Main course / Brew fondue with three different dips
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON Sesame seed; 3 TABLESPOONS Salad Mayonnaise; 1 1/2 TABLESPOONS Soy sauce; 7-10 Tbsp Juice of 3 limes; 3 red and 1 green chilli pepper; 3 TABLESPOONS Plum jam; 2 TABLESPOONS light balsamic vinegar; 25 g Ginger Tuber; 1/2 bunch Coriander; 1 TABLESPOON demerara sugar; 4 TABLESPOONS Fish sauce; 350 g Fillet of beef; 150 g Mini-Maiskolben; 150 g Mushrooms; 1 (approx. 300 g) Little Pak Choi; 1 Onion; 3 Garlic cloves; 400 g mixed minced meat; 1 small stick of lemongrass; 1 egg (size M); 1 TEASPOON medium hot mustard; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 350 g Pangasius fillet; 250 g raw shrimps (without head and tail); 1 tin(s) (400 g) Coconut milk; 1,25 l Stock from the starter; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON Sesame seed
3 TABLESPOONS Salad Mayonnaise
1 1/2 TABLESPOONS Soy sauce
7-10 Tbsp Juice of 3 limes
3 red and 1 green chilli pepper
3 TABLESPOONS Plum jam
2 TABLESPOONS light balsamic vinegar
25 g Ginger Tuber
1/2 bunch Coriander
1 TABLESPOON demerara sugar
4 TABLESPOONS Fish sauce
350 g Fillet of beef
150 g Mini-Maiskolben
150 g Mushrooms
1 (approx. 300 g) Little Pak Choi
1 Onion
3 Garlic cloves
400 g mixed minced meat
1 small stick of lemongrass
1 egg (size M)
1 TEASPOON medium hot mustard
1 TABLESPOON Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
350 g Pangasius fillet
250 g raw shrimps (without head and tail)
1 tin(s) (400 g) Coconut milk
1,25 l Stock from the starter
7-10 Tbsp Cling film

Directions

1
Roast the sesame seeds in a pan without fat until golden brown, remove. Mix mayonnaise, soy sauce, 2 tablespoons lime juice and sesame seeds, except for something to sprinkle on top. Pour the dip into a bowl and sprinkle with the remaining sesame seeds.
2
Wash and clean the chillies, cut them lengthwise and remove the seeds. Chop the pods finely. Mix plum puree, vinegar, 2/3 of the chillies and 2 tablespoons of water. Peel and finely chop the ginger. Wash coriander, dab dry, pluck leaves from stalks and chop finely.
3
Mix 1/3 ginger, remaining chillies, remaining lime juice, brown sugar and fish sauce. Stir in coriander. Fill dips into bowls and chill. Wrap beef fillet in foil and freeze for 20-30 minutes depending on thickness.
4
Wash the corn, dab dry, cut in half lengthwise. Clean and wash the mushrooms. Clean, wash and cut the pak-choi into bite-sized pieces. Arrange prepared vegetables in a bowl or on a plate, chill.
5
Peel onion and garlic. Grate the onion finely over the mince. Wash the lemon grass and dab dry. Remove the outer leaves from the lemon grass. Chop lemon grass and garlic very finely. Add the egg, mustard, breadcrumbs, remaining ginger, garlic and lemongrass to the mince, knead and season with salt and pepper.
6
Form small balls from the mass. Wash the fish and prawns, dab dry. Cut fish into bite-sized pieces. Wrap beef fillet out of the foil and cut into thin slices. Arrange meat, meatballs, fish and prawns on plates.
7
Pour the coconut milk into the fondue pot and bring to the boil. Let it boil on the chef's plate. Pass the dips to the fondue. Place meat, meatballs, fish and vegetables in small fondue sieves in portions and cook in the boiling broth.
8
Then eat with the dips. Crab chips taste good with them.