From Sandi's Recipe File

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"From Sandi's Recipe File"

Recipe Source:
Fondues
from The Betty Crocker Recipe Card Library

Fish Fondue

Amount	Ingredient
2 pounds	fresh or frozen salmon and/or halibut steaks, 1 inch thick
	Salad oil
Dill Sauce:
1/2 cup	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

Preparation Tips:

Drain steaks; pat dry. Cut fish into 1 inch pieces. Prepare sauces (below). Cover fish and sauces; refrigerate. About 15 minutes before serving, drain fish again; pat dry to prevent spattering.
In metal fondue pot, heat salad oil (2 inches) to 375 degrees; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.
Spear cubes of fish with fondue forks and place in hot oil. Cook fish until light brown. Dip into sauces. 4 servings.
Dill Sauce: Mix sour cream, mayonnaise, dill weed and seasoned salt. 3/4 cup.
Tartar Sauce: Mix mayonnaise, dill pickle, parsley, pimiento and onion. 1/2 cup.
Lemon Butter Sauce: Heat butter or margarine, lemon peel and lemon juice until butter melts. Serve at room temperature. About 3/4 cup.

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