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Skaldyrsfondue

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Skaldyrsfondue

Freshly ground white pepper
Salt
1bundleDill
1Onion
1tbspOlive oil
1kgCleaned mussels
1dlDry white wine
2tbspPernod, can be omitted
2 1/2dlSour cream 18%
3/4lOil
400gPeeled prawns

Instructions for Skaldyrsfondue

To prepare the Skaldyrsfondue recipe, please follow these instructions:

Arrow slipped and cut it in both. Heat the olive oil in a medium-sized pot and leave the bulbs ready. Sprinkle with white wine and possibly. Pernod. Pour the mussels into the pan and leave it for approx. 5 minutes under low heat, until they have opened, shake the pot a few times.

Pour the mussels into a sieve and let them drizzle over a bowl. Pour the mussels out of the skull, box if necessary. Closed copies. Order the mussels and prawns.

Stir the creme fraichen with 3-4 tbsp. Mussel soup and spice with salt and pepper. Rinse and dry the dill. Chop well and stir in the creme fraichen.

Heat the oil in a pan on the stove. Pour it into the fondue pot and put it on the rechaud.

Slice mussels and prawns on the fondue glands and raise them into the hot oil. Eat the cream fraiche sauce.

Suitable accessories are also creme fraiche with tomato, mustard mayonnaise with dill, light bread and dry white wine.

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