Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 2 pounds fresh OR frozen salmon / OR halibut steaks
- oil
- Dill Sauce:
- 1/2 cup dairy sour cream
- 1/4 cup mayonnaise
- 1-1/2 teaspoons dill weed
- 1/2 teaspoon seasoned salt
- Tartar Sauce:
- 1/2 cup mayonnaise
- 1 Tablespoon finely chopped dill pickle
- 1-1/2 teaspoons chopped parsley
- 1 teaspoon chopped pimiento
- 1/2 teaspoon grated onion
- Lemon Butter Sauce:
- 1/2 cup butter OR margarine
- 2-1/2 teaspoons grated lemon peel
- 1/4 cup lemon juice
Makes: 4 servings
Dill Sauce makes: 3/4 cup
Tartar Sauce makes: 1/2 cup
Lemon Butter Sauce makes: 3/4 cup
Drain fish and pat dry; then cut into 1 inch pieces. Place onto a tray and cover.
Prepare Dill Sauce: mix all ingredients into a bowl; then cover.
Prepare Tartar Sauce: mix all ingredients into a bowl; then cover.
Prepare Butter Sauce: in a saucepan, heat butter, lemon peel and lemon juice; stirring until butter melts. Remove from heat, serve at room temperature.
Put fish and Dill Sauce and Tartar Sauce into refrigerator for about 15 minutes before serving. Drain fish again; pat dry to prevent spattering.
In a metal fondue pot, heat salad oil (2 inches) to 375 degrees. To test use a 1 inch bread cube, it will brown in 1 minute. Transfer pot to a source of heat at table. Adjust heat when necessary to maintain temperature of oil.
Spear fish with fondue forks and place in hot oil. Cook fish until light brown.
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