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Fondue antillaise 
(pour 6 personnes)
• 500 g de filet de morue frche (ou de merlan) • 3 gousses d’ail • 1 oignon • 1 piment oiseau 
(facultatif) • 2grossespommes de terre cuiteset épluchées • 6 gambas (ou 18 crevettes roses)cortiquées
• farine • 2 œufs entiers • 1 litre d’huile
Passer à la moulinette les filets de morue (ou de merlan), les gousses d’ail,l’oignon, le piment et les pommes
deterre. Mélanger letout avec2 œufs entiers etformer des boulettes dela grosseurd’une noix que vous
roulerez ensuite dans la farine. Couper lesgambas (oules crevettes) en deux ou troismorceaux et les enrober
gèrement de farine. Verser 1litre d’huiledans le caquelon, puis mettre le thermostat sur la position maxi et
laisser chauffer 20 à 30 min. 
En cours degustation, laisser le thermostat sur la position maxi. Chacun pique une boulette au bout de la
fourchette et la fait frire environ 5 min ; 2 à 3 min suffisent pour la cuisson des gambas (ou des crevettes).
Accompagnement : riz créole.
Sauces
: mayonnaise feu, créole, pili pili.
Fondue au chocolat 
(pour 6 personnes)
• 500 g dechocolat noir • 2 pots de20clde crèmefrche • 2 cuillerées à soupe de Cognac (facultatif)
fruits frais coupés en morceaux : poires, bananes, pommes, ches, abricots, ananas, pruneaux
Mettre le thermostatsurlaposition 1 et faire fondrela crèmefrche dansle caquelonenviron 2 min. Rajouter
lechocolat en petitsmorceauxetlaisserfondredurant 10 min en remuantjusqu’àceque lelangesoit
homogène, puis rajouter 2 c. à soupe de Cognac. 
Pendant la dégustation, laisser le thermostat sur la position 1. Chacun pique un ou deux morceaux de fruits
au bout de la fourchette et les trempe dans le chocolat.
Accompagnements : brioche, pain d’épice, gâteaux, amandes, noisettes.
FR
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2100086671_Toutes_Fondues 08/10/14 12:13 Page9
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