Seafood Fondue
4 servings
30 minutes
Seafood fondue is an exquisite dish inspired by Swiss traditions. The classic fondue is enriched with the delicate flavors of scallops and shrimp, which pair wonderfully with the gooey Gruyère cheese. The addition of cider and kirsch gives the sauce a fruity depth, while dill adds a fresh aroma. Lemon juice highlights the marine taste of the ingredients. Fondue is not just a dish; it’s a true ritual that brings friends and family together around warm melting cheese for dipping pieces of seafood.
1
Boil and clean the scallops and shrimp. Grate the cheese coarsely, transfer it to a pot, and place it over medium heat. Add cider, lemon juice, and starch, stirring until the cheese melts.
- Sea scallops: 450 g
- Shrimp: 500 g
- Gruyere cheese: 500 g
- Cider: 0.25 l
- Lemon juice: 1 teaspoon
- Potato starch: 1 tablespoon
2
Add kirsch and chopped dill, place the fondue on the burner to keep the cheese constantly boiling. Slice the scallops. Drizzle seafood with lemon juice and dip in cheese.
- Kirsch: 1 teaspoon
- Dill: 1 teaspoon
- Lemon juice: 1 teaspoon
- Sea scallops: 450 g
- Shrimp: 500 g
