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Kuechenprofi 21 3000 28 00 Fondue Manual

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Rezeptvorschläge
• Für Fondues gibt es eine Vielzahl an Varianten und Rezepten. Probieren Sie einfach einige
Rezepte aus und finden Sie Ihren Favoriten oder kreieren Sie Ihre individuelle Variation.
Die zwei folgenden klassischen Rezepte bieten Ihnen hierfür die richtige Grundlage.
Fondue Bourguignonne (klassisches Fleischfondue)
Zutaten (für 4 Personen): 1,2 kg Rindfleisch, gewürfelt, 1l Keimöl oder Frittierfett,
Perlzwiebeln, Cornichons, Mixed Pickles, Salz und Pfeffer; 2 Baguettebrote
Zubereitung:
Platzieren Sie alle Zutaten in kleinen Schälchen auf dem Tisch. Erhitzen Sie das Fett im
Fonduetopf und halten Sie es während des Essens auf dem Rechaud warm. Fleisch auf lange
Fonduegabeln spießen und kurz im Fett goldbraun frittieren. Nach Geschmack mit verschie-
denen Fonduesaucen würzen.
Dazu passen verschiedene Fonduesaucen (mind. 4 Saucen) zum Würzen, sowie sauer
eingelegtes Gemüse und frisches Baguettebrot.
Tipp:
Sie können das Öl auch würzen, indem Sie ca. 4 Tage vorher Kräuter, Knoblauch und Chili
in das Öl geben und kurz vor dem Erhitzen entfernen.
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