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sauce or cocktail sauce or a sweet-sour
Chinese sauce. Afterwards, put the
softened Chinese noodles, the remain-
ing vegetables and the whisked eggs
in the broth.
Japanese prawn fondue
For 4-6 servings
800 g prawns (remove digestive tract,
peel and cook), 1/8 l lime juice,
150 ml soy sauce, 5 Shiitake mush-
rooms, 250 g tofu, 125 g leaf spinach,
150 g carrots, 150 g button mush-
rooms, 1 bunch spring onions, approx.
1 l fish broth (available in jars).
Sprinkle prawns with lemon juice and
marinate 1 hour. Soak Shiitake mush-
rooms in hot water for 30 minutes;
dice tofu. Wash spinach and remove
any hard stems. Peel carrots and slice,
then blanch briefly in boiling water.
Wash spring onions and cut into piec-
es, about 4 cm.
Clean button mushrooms by rubbing
with a paper towel.
Drain Shiitake mushrooms and ar-
range on a platter with the prepared
vegetables. Heat fish broth with about
1 l of water in the fondue pot on set-
ting II, then switch to setting I so the
broth only simmers. Add vegetables
and cook.
Serve with dips and sauces of your
choosing.
Stand 21.2.2020
Copyright UNOLD AG | www.unold.de
Fish fondue
For 4-6 servings
Approx. 1,000 g firm fish fillets, for
example salmon, 4 prawns (remove
digestive tract and peel), 5 tbsp lem-
on juice, approx. 1.5 – 2 l fish broth,
white wine to taste (optional).
Wash fish in cold water, pat dry with
paper towels and cut into cubes.
Sprinkle fish cubes and prawns with
the lemon juice. Pour the broth into
the fondue pot, and add white wine to
taste. Heat on setting II, then switch
to setting I so the broth only simmers.
Cook fish cubes and prawns in the
broth. Serve with rice. Lemon dip fits
well fish fondue.
Vegetarian fondue
For 4-6 servings
Broth: 5 spring onions, 400 g carrots,
400 g radishes (black), 1 star anise,
1 tsp black pepper-corns, 5-10 g gin-
ger (fresh), salt, soy sauce
Fondue ingredients: 2 leeks, 500 g
button mushrooms or other mush-
rooms, 500 g leaf spinach, 500 g
broccoli
For the broth, wash vegetables and
chop. In a pot, bring 1.5 l of water to
boil, add vegetables, star anise and
pepper; simmer about 2 hours. Drain
broth and season with soy sauce and
salt.
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