2.Wash the mussels, pull the beards out with your fingers and dispose of them. Place the mussels into a pot of boiling water. Allow them to cook until the shells open. Dispose of the mussels that have not opened their shells, these are spoilt. Loosen the mussels from their shells and lay them, together with the rosefish and the scampi, onto a flat dish.
3.Rinse the parsley, shake it dry and chop it into small pieces. Peel the garlic and squeeze it into the parsley. Mix both together carefully and then fill it into several small dishes. Quarter the lemons and distribute them amongst the plates on the table.
4.Heat the oil up in the fondue pot 3 as described in the instructions.
5.Spear single individual pieces of seafood or fish on the fondue forks. Cook them in the oil.
Dip the cooked fish pieces or seafood in parsley and sprinkle with some lemon juice.
Sweet-Sour Fondue
Preparation time: approx. 35 min
For 4 people
Ingredients
•600 gr Paprika peppers
•some salt
•800 gr Pork fillet
•1 tin of Pineapple pieces (approx. 580 gr)
•1/4 l
•2 tablespoons of Soya sauce
•
•1 teaspoon of Brown sugar
•3 tablespoons of Chinese chili sauce
1.Halve, clean and wash the paprika peppers and then cut them into
2.Trim any gristle or sinews from the pork fillet, then cut it into thin strips. Allow the pineapple pieces to drain off in a sieve. Collect the juice and make it up to 375 ml with plain water.
Place the pineapple pieces next to the paprika pieces on the platter.
3.Pour the vinegar, the pineapple juice and the soya sauce into the fondue pot 3 and heat it up as described in the instructions. Mix the edible starch with cold water until it is smooth,
add it in to the fondue pot 3 and allow every- thing to boil up briefly. Season the decoction with sugar and chili sauce.
4.Adjust the temperature so that the fluid just lightly simmers.
5.Spear a piece of meat, pineapple piece and paprika cube onto a fondue fork and then place it into the sauce to cook.
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