Fish fondue isn’t very common. However, fish is perfect because it cooks quickly and absorbs flavors well. Cut salmon, tuna and other seafood into small cubes and dip them in this savory broth!
This Japanese fondue is a variant of the Chinese fondue. A broth made with sea vegetables is used to dip pieces of tofu, beef, mushrooms, Chinese cabbage and carrots. A sesame seed sauce and citrusy soy sauce accompany the dish.
This recipe, originally from Switzerland (not from France, as its name might indicate), uses a trio of sauces: white sauce, red sauce and green sauce. So there’s something for everyone!
There’s an abundance of squash at the market these days, let’s use them! With their high beta-carotene content, they add a healthy touch to this fondue. It remains none the less delicious.