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18
Fondue
Fondue chinoise
Temps de cuisson : quelques secondes par bouchée
Disposer sur un plat la viande de bœuf coupée en dés, le poulet et
le lard en coupés très fines lamelles, les noix de Saint-Jacques et les
crevettes décortiquées.
Effeuiller la romaine, la laver et la ciseler.
La mettre ensuite dans un plat avec les pousses de bambou
égouttées, les champignons émincés et citronnés et le cresson.
Faire chauffer le bouillon dans le Wok, th. 5.
Dès qu'il est chaud, chacun trempe la viande, les noix de Saint-
Jacques ou les crevettes dans le bouillon pendant quelques
secondes.
Accompagner la fondue chinoise avec les crudités et les condiments.
En fin de repas, verser dans le Wok le reste des ingrédients pour les
faire saisir rapidement et casser les œufs par-dessus, puis déguster.
• 2 gousses d’ail
• 2 échalotes hachées
• 5 baies de genièvre
concassées
• 1 feuille de laurier
émiettée
• 1 brin de thym
• persil haché
• 7,5 dl de vin rouge corsé
Pour 4 personnes :
• 300 g de faux-filet
• 2 blancs de poulet
• 200 g de lard de poitrine
fumé
• 8 noix de Saint-Jacques
• 100 g de crevettes
décortiquées
• 1 cœur de romaine
• 100 g de pousses de
bambou
• 150 g de champignons
• le jus d’1 citron
• 1 botte de cresson
• 1 l de bouillon de volaille
• 4 œufs frais
Accompagnement :
• 3 gousses d’ail pelées et
hachées
• 4 ciboules émincées
• 50 g de gingembre frais
pelé et râpé
• sauce de soja
Wok 10-06 12/12/06 16:28 Page 18
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