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Drain 2 lbs. fresh or frozen salmon and/or halibut steaks, 1" thick; pat dry. Cut fish into 1" pieces. Prepare sauces (below). Cover fish and sauces; refrigerate. About 15 minutes before serving, drain fish again; pat dry to prevent splattering.
Prepare oil and cook fish as directed for Beef Fondue except - cook fish until light brown. Dip into sauces.
4 servings
Dill Sauce:
Mix 1/2 cup sour cream, 1/4 cup mayonnaise, 1 1/2 tsp. dill weed and 1/2 tsp. seasoned salt.
3/4 cup
Tartar Sauce:
Mix 1/2 cup mayonnaise, 1 tbsp. finely chopped dill pickle, 1 1/2 tsp. chopped parsley, 1 tsp. chopped pimiento and 1/2 tsp. grated onion.
1/2 cup
Lemon Butter Sauce:
Heat 1/2 cup butter or margarine, 2 1/2 tsp. grated lemon peel and 1/4 cup lemon juice until butter melts. Serve at room temperature.
About 3/4 cup.
Prepare oil and cook fish as directed for Beef Fondue except - cook fish until light brown. Dip into sauces.
4 servings
Dill Sauce:
Mix 1/2 cup sour cream, 1/4 cup mayonnaise, 1 1/2 tsp. dill weed and 1/2 tsp. seasoned salt.
3/4 cup
Tartar Sauce:
Mix 1/2 cup mayonnaise, 1 tbsp. finely chopped dill pickle, 1 1/2 tsp. chopped parsley, 1 tsp. chopped pimiento and 1/2 tsp. grated onion.
1/2 cup
Lemon Butter Sauce:
Heat 1/2 cup butter or margarine, 2 1/2 tsp. grated lemon peel and 1/4 cup lemon juice until butter melts. Serve at room temperature.
About 3/4 cup.