John Myers
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Fondue Other Way Around with Best from Garden, Pasture and Sea
The perfect fondue other way around with best from garden, pasture and sea recipe with a picture and simple step-by-step instructions.
Flavored butter
- 1 tsp Aniseed
- 5 piece Star anise
- 1 tsp Freshly grated horseradish
- 1 piece Organic lemon
- 75 g Soft butter
fondue
- 300 g Veal boiled beef
- 1 piece Bay leaf
- 1 pinch Salt
- 15 piece Scallops
- 1 shot Oil
- 1 shot Pernod
- 2 piece Carrots
- 1 piece Kohlrabi fresh
- 0,5 piece Red peppers
Flavored butter
- For the flavored butter, mash the aniseed seeds and mix in 25 g of soft butter. Wrap in foil as a roll and place in the freezer.
- Mix the horseradish into the second portion of butter and place in the freezer in the same way.
- Season the third portion of butter with grated lemon zest.
Boiled beef
- Let the boiled beef simmer with a bay leaf in salted water for 30 minutes, then rinse with cold water, then it is easier to cut into small cubes.
- Lightly fry the scallops on both sides and deglaze with a little Pernod, serve. Clean and finely dice the vegetables. Serve the boiled beef with the horseradish butter, the finely diced vegetables with the lemon and the scallops with the anise butter.
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