Seafood Fondue

• salmon steak↗1⁄2 lb

  3/4 inch thick

• medium raw shrimp↗1 lb
• Worcestershire sauce↗
• halibut steaks1⁄2 lb

  3/4 inch thick

• scallops↗1⁄2 lb
• oil

  (for frying, approx 2 c)

• Seafood Cocktail sauce
• chili sauce↗1⁄2 cup

  1/2

• ketchup↗1⁄3 cup

  1/3

• prepared horseradish↗1⁄3 cup

  1/3

• Worcestershire sauce↗1 1⁄2 teaspoons

  1 1/2

• Richelieu Sauce↗
• mayonnaise↗1 cup

  1

• sour cream↗1⁄4 cup

  1/4

• lemon juice↗4 teaspoons

  4

• teaspoon grated lemon, zest of1
• teaspoon Worcestershire sauce↗1⁄2
• Chutney Sauce
• cup sour cream↗3⁄4
• teaspoon curry powder↗1
• cup chopped or pureed chutney1⁄4

Step-by-step instructions

1. 1

   Cut salmon and halibut into 3/4" pieces, discarding skin and bones.

2. 2

   Peel and devein shrimp.

3. 3

   Rince scallops to remove any grit.

4. 4

   If large, cut in half.

5. 5

   Arrange fish and shellfish on a large serving platter.

6. 6

   Mix the sauces and spoon into small serving bowls.

7. 7

   Heat oil in a fondue pot over an alcohol burner until it starts to bubble.

8. 8

   Serve.

9. 9

   Each guest will spear pieces of seafood unto a fondue fork and cook in the hot oil, then dip in a sauce or sprinkle with lemon juice.

10. 10

    The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.