Sweet-Sour Fondue - Bifinett KH 1090 Instrucciones De Uso

2. Wash the mussels, pull the beards out with your
fingers and dispose of them. Place the mussels
into a pot of boiling water. Allow them to cook
until the shells open. Dispose of the mussels that
have not opened their shells, these are spoilt.
Loosen the mussels from their shells and lay
them, together with the rosefish and the scampi,
onto a flat dish.
3. Rinse the parsley, shake it dry and chop it into
small pieces. Peel the garlic and squeeze it into
the parsley. Mix both together carefully and then
fill it into several small dishes. Quarter the lemons
and distribute them amongst the plates on the
table.
4. Heat the oil up in the fondue pot 3 as described
in the instructions.
5. Spear single individual pieces of seafood or fish
on the fondue forks. Cook them in the oil.
Dip the cooked fish pieces or seafood in parsley
and sprinkle with some lemon juice.

Sweet-Sour Fondue

Preparation time: approx. 35 min
For 4 people
Ingredients
• 600 gr Paprika peppers
• some salt
• 800 gr Pork fillet
• 1 tin of Pineapple pieces (approx. 580 gr)
• 1/4 l White-wine vinegar
• 2 tablespoons of Soya sauce
• 1-2 teaspoons of Edible starch
• 1 teaspoon of Brown sugar
• 3 tablespoons of Chinese chili sauce
1. Halve, clean and wash the paprika peppers and
then cut them into mouth-sized pieces. Blanch
them for three minutes in boiling saltwater.
Dip the pieces in ice-cold water, let them drip
off and then place the on a platter.
2. Trim any gristle or sinews from the pork fillet,
then cut it into thin strips. Allow the pineapple
pieces to drain off in a sieve. Collect the juice
and make it up to 375 ml with plain water.
Place the pineapple pieces next to the paprika
pieces on the platter.
3. Pour the vinegar, the pineapple juice and the
soya sauce into the fondue pot 3 and heat it up
as described in the instructions. Mix the edible
starch with cold water until it is smooth,
add it in to the fondue pot 3 and allow every-
thing to boil up briefly. Season the decoction
with sugar and chili sauce.
4. Adjust the temperature so that the fluid just lightly
simmers.
5. Spear a piece of meat, pineapple piece and
paprika cube onto a fondue fork and then place
it into the sauce to cook.
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