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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Delicious chunks of seafood cooked at the table and dipped into sauces. Ingredients:
1/2 lb salmon steak, 3/4 inch thick |
1 lb medium raw shrimp |
worcestershire sauce |
1/2 lb halibut steaks, 3/4 inch thick |
1/2 lb scallops |
oil (for frying, approx 2 c) |
1/2 cup chili sauce |
1/3 cup ketchup |
1/3 cup prepared horseradish |
1 1/2 teaspoons worcestershire sauce |
1 cup mayonnaise |
1/4 cup sour cream |
4 teaspoons lemon juice |
1 teaspoon grated lemon, zest of |
1/2 teaspoon worcestershire sauce |
3/4 cup sour cream |
1 teaspoon curry powder |
1/4 cup chopped or pureed chutney |
Directions:
1. Cut salmon and halibut into 3/4 pieces, discarding skin and bones.
2. Peel and devein shrimp.
3. Rince scallops to remove any grit.
4. If large, cut in half.
5. Arrange fish and shellfish on a large serving platter.
6. Mix the sauces and spoon into small serving bowls.
7. Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
8. Serve.
9. Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.
10. The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.
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