Is there an ideal fish for fondue?

[allaboutme]

I am looking for a fish that I can broil/bake/sautee/etc. that would stay together well enough to dip into a fondue. Any info on the different types of fish and the best way to cook/prepare them would be great! Also, if you know of a cooking method that would potentially keep salmon together well enough would also be helpful as that is my favorite fish. Thank you.

[laney]

For fondue I use shrimp.. For salmon, rub the pieces with olive oil and season one side really well with your favorite seasoning because you will only season one side. preheat oven to 450. get a oven proof saute pan and put it over high heat on the stove for 3 minutes then put the salmon in the pan seasoned side down and then reduce to medium and cook 2 to 3 minutes then flip and put the whole pan in the oven for 5 minutes. It comes out perfect every time.

[Robert]

Any fish would work as long as it is firm (tuna, salmon, et. al.) as long as it is what is considered "Sushi" quality. The better the quality makes it easier to control the cooking process.

Try wrapping the salmon in large spinach leaves or even large basil leaves if you fondue it. If you just saute salmon it should stay together without any wrap.

[Liligirl]

I can't even begin to imagine a fish that would be tasty in a fondue. let alone one that would remain intact through the process.

Shellfish might be another story but again, I can't imagine why one would do that to such delicate meat.

Good luck buddy.

PS. If you love salmon, as do I, sautee it simply in a pat of butter, add a few capers and some chopped dill. Enjoy the flavors as brilliant as they might be.