Seafood Fondue

• 1/2 lb salmon steak, 3/4 inch thick
• 1 lb medium raw shrimp
• Worcestershire sauce
• 1/2 lb halibut steaks, 3/4 inch thick
• 1/2 lb scallops
• oil (for frying, approx 2 c)
• Seafood Cocktail sauce
• 1/2 cup chili sauce
• 1/3 cup ketchup
• 1/3 cup prepared horseradish
• 1 1/2 teaspoons Worcestershire sauce
• Richelieu Sauce
• 1 cup mayonnaise
• 1/4 cup sour cream
• 4 teaspoons lemon juice
• 1 teaspoon grated lemon, zest of
• 1/2 teaspoon Worcestershire sauce
• Chutney Sauce
• 3/4 cup sour cream
• 1 teaspoon curry powder
• 1/4 cup chopped or pureed chutney

1. Cut salmon and halibut into 3/4" pieces, discarding skin and bones.
2. Peel and devein shrimp.
3. Rince scallops to remove any grit.
4. If large, cut in half.
5. Arrange fish and shellfish on a large serving platter.
6. Mix the sauces and spoon into small serving bowls.
7. Heat oil in a fondue pot over an alcohol burner until it starts to bubble.
8. Serve.
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. The salmon and halibut pieces take about 2 minutes, the scallop and shrimp about 3 minutes.

salmon steak, shrimp, worcestershire sauce, scallops, oil, cocktail sauce, chili sauce, ketchup, horseradish, worcestershire sauce, richelieu, mayonnaise, sour cream, lemon juice, lemon, worcestershire sauce, chutney sauce, sour cream, curry powder, chutney

Taken from www.food.com/recipe/seafood-fondue-31886 (may not work)