Sometime after World War II, Swiss cooks began cooking meat in hot oil as an alternative to their beloved cheese fondue — a kind of French-fried meat supper. It became known as fondue Bourguignon because the French-speaking Swiss are descended from the Burgundians. Today, broth has become a popular, and healthier, substitution to the hot oil.
Traditional Meat Fondue
Serves 6 | Prep: 15 min | Cooking: 25 min
Ingredients
2 lbs beef filet
1 bunch of carrots
1 head of celery
1 medium size zucchini
1/2 cauliflower
1 garlic clove
1 lemon
3 cups oil
Directions
1. Clean the vegetables. Cut them up as you like. Squeeze lemon juice over them. Cut the meat into 1-inch cubes. Arrange meat, vegetables and sides on the table.
2. Heat oil in the fondue pot on the stove. Transfer onto the fondue rechaud to keep oil hot.
3. Each guest spears a piece of meat or vegetable and dips it into the oil to cook. Once food is cooked, use sauces for dipping.
Fish and Shrimp Fondue
Serves 4 | Prep: 25 min | Cooking: 35 min
Ingredients
4 cups chicken stock
¼ cup dry white wine
Worcestershire sauce, to taste
1 clove garlic, minced
1 tablespoon freshly grated ginger root
Sea salt, to taste
Freshly ground black pepper, to taste
½ pound shrimp, shelled and deveined
½ pound salmon
½ pound firm white fish (halibut, sole, cod or haddock)
2 tablespoons lemon juice
2 fresh firm tomatoes, washed and cut into wedges
1 lemon, sliced
Fresh parsley, to garnish
Fresh dill, to garnish
Directions
1. In a large pot over medium-high heat, combine the chicken stock, wine, Worcestershire sauce, garlic, ginger, salt, and pepper. Bring to a boil, reduce heat and simmer for 20 to 25 minutes.
2. Rinse the shrimp and fish; pat dry with paper towels. Cut the fish into bite-size pieces. Place the shrimp and fish on a platter, sprinkle with lemon juice and season with salt and pepper. Refrigerate until fondue time.
3. Transfer the broth into the fondue pot. Light the fondue burner and adjust the heat. Bring broth to a boil. Thread shrimp, fish, and tomato wedges onto a fondue fork or use wire skimmers; place in the bubbling seafood broth until cooked through.
4. Serve with lemon slices and garnish with parsley and dill.
