Fondue with dill and seafood
Ingredients
Features
Description
Coarsely grate the cheese and mix in a pot. Add cider or wine, lemon juice and starch, stir over medium heat until the cheese has melted.
Then add the kirsch (of 1 teaspoon, not to kill the flavor of fennel) and dill. Put the burner, placed on a table, where the fund will be slightly boil.
Cut the cooked scallops into slices, spread out nicely with shrimp on a plate and sprinkle with lemon juice.
Serve:
dipped in fondue pieces of seafood and bread cubes.
Note
- This fondue is well suited shrimp, crayfish, lobsters, crabs and mussels. Instead, try kirsch aquavit — he was particularly well with dill.
Translated by site: wday.ru
