Fish Fondue with Vegetables and Sauces

Bring the fish stock to the boil. Cook the vegetables al dente and put them on the stove. Cook the fish pieces on the fondue fork in the stock.

Soy-sesame sauce: Mix all the ingredients together.

Apricot mustard sauce: Mix all ingredients to a creamy sauce.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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