Fische Fondue Speciality Of The Hotel St Gotthard Recipes

FISCHE FONDUE (SPECIALITY OF THE HOTEL ST. GOTTHARD)

Steps:

• Sauce: Beat the egg whites until stiff and set aside.
• Put the egg yolks into a bowl and place over a pot of warm water. Beat with an electric mixer until they are light and creamy. Remove from the heat. Add the mustard and a pinch of fresh ground salt and pepper and continue beating gradually adding 1/4 cup oil, drop by drop. If the mayonnaise should curdle and lose its bulk add some of the beaten egg white. Continue to add the remainder of the oil so that the mixture is smooth and creamy. Add the boiling water. Set aside. Have several little bowls ready for mixing use. To 1 tablespoon of mayonnaise in a bowl, add the garlic and mix together. Place on a fondue sauce tray.
• Place 1 heaping tablespoon of mayonnaise into each of 6 small bowls and add to one, gherkins and capers. In the second bowl, parsley. In a third, tarrragon and chervil. In a fourth bowl the curry powder. In the fifth tomato paste and brandy. Sixth bowl the anchovies. The seventh bowl should be the flaked almonds, without mayonnaise. Pour these sauces into the fondue sauce trays. Remove all bones from the fish. Cut the fish into bite-size pieces. Heat the oil in the fondue pot and set the fish cubes attractively on a serving platter. Place a piece of fish on a skewer and dip it into the oil for 1 to 2 minutes and then dunk into the various sauces.

VITELLO TONATTO FONDUE

Steps:

• In a small saute pan heat 1/4 cup olive oil over medium heat, add the garlic and fry until golden brown, add the chopped capers, and the parsley to the pan, mix well and remove to a small bowl to cool. Stir in 1/2 cup olive oil.
• Lay out the veal pieces and cut in half lengthwise to achieve 8 strips. Lay veal strips down flat in a non-reactive baking dish and spoon the cooled caper garlic mix over the top. Let marinate for 20 to 30 minutes.
• Meanwhile, prepare the tonatto sauce:
• In a blender combine all ingredients and blend on high speed until smooth and well emulsified, check for seasoning and transfer to a small serving bowl.
• Roll the marinated veal from end to end and skewer each roll on the end of the wooden skewers. Heat a grill pan over high heat, and add 1 tablespoon olive oil, heat until hot but not smoking. Add the veal skewers to the pan and cook on high for about 3 minutes on each side. Remove to a serving dish. Lower the heat on the grill pan to medium and add the red wine, reduce by half and spoon over the cooked veal skewers. Serve alongside the tonatto sauce to dip veal skewers.