Haute Cuisine Hot Pot

Ingredients

While the original Chinese hot pot is known for its communal and casual nature, our haute cuisine version elevates the dish to a more refined and individualized experience. We focus on using premium ingredients, incorporating intricate cooking techniques, and presenting the dish with an artistic flair that is characteristic of haute cuisine. We alse have the original recipe for Hot Pot, so you can check it out.

• 500g (1.1 lb) prime beef fillet, thinly sliced 500g (1.1 lb) prime beef fillet, thinly sliced
• 200g (7 oz) fresh scallops 200g (7 oz) fresh scallops
• 200g (7 oz) live lobster, halved 200g (7 oz) live lobster, halved
• 150g (5.3 oz) foie gras, sliced 150g (5.3 oz) foie gras, sliced
• 200g (7 oz) shiitake mushrooms, stems removed 200g (7 oz) shiitake mushrooms, stems removed
• 200g (7 oz) baby bok choy 200g (7 oz) baby bok choy
• 150g (5.3 oz) enoki mushrooms 150g (5.3 oz) enoki mushrooms
• 100g (3.5 oz) glass noodles 100g (3.5 oz) glass noodles
• 1L (4 cups) rich beef or vegetable broth 1L (4 cups) rich beef or vegetable broth
• 4 tbsp truffle oil 4 tbsp truffle oil
• 4 tbsp soy sauce 4 tbsp soy sauce
• 2 tbsp oyster sauce 2 tbsp oyster sauce
• 2 tbsp rice vinegar 2 tbsp rice vinegar
• 2 tbsp sesame oil 2 tbsp sesame oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated: 10g)
• Carbohydrates: 12g (Sugars: 2g)
• Protein: 38g
• Fiber: 3g
• Salt: 2.5g

Preparation

1. 1.
   Preheat a fondue pot or individual hot pot on a low flame.
2. 2.
   Arrange the thinly sliced beef, scallops, lobster halves, foie gras, shiitake mushrooms, baby bok choy, enoki mushrooms, and glass noodles on separate plates.
3. 3.
   In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, and sesame oil to create a dipping sauce.
4. 4.
   Pour the rich beef or vegetable broth into the hot pot and bring it to a gentle simmer.
5. 5.
   Each diner can then cook their desired ingredients in the simmering broth, using chopsticks or a fondue fork, until they reach their preferred level of doneness.
6. 6.
   Serve the cooked ingredients with the dipping sauce and garnish with fresh cilantro leaves. Drizzle each portion with a teaspoon of truffle oil for an added touch of luxury.

Treat your ingredients with care...

• Beef — For the best results, ensure the beef is thinly sliced against the grain to maintain tenderness.
• Scallops — Pat the scallops dry before cooking to achieve a beautiful sear.
• Lobster — Brush the lobster halves with melted butter before grilling for a rich and succulent flavor.
• Foie gras — Sear the foie gras slices in a hot pan for a short time to achieve a crispy exterior and a melt-in-your-mouth texture.
• Glass noodles — Soak the glass noodles in warm water for about 10 minutes until they become soft and translucent.

Tips & Tricks

• To enhance the flavors, consider adding a splash of white wine or a sprinkle of truffle salt to the broth.
• Experiment with different dipping sauces such as a citrus-infused ponzu or a spicy chili oil for a personalized touch.
• For an elegant presentation, serve the hot pot ingredients in individual mini cocottes or on stylish platters.
• Don't overcook the delicate ingredients. Keep a close eye on the cooking time to ensure they remain tender and succulent.
• If you prefer a vegetarian version, substitute the meat and seafood with tofu, seitan, and a variety of fresh vegetables.

Serving advice

Serve the haute cuisine hot pot as a main course, accompanied by steamed jasmine rice or crusty artisan bread. Encourage your guests to savor each ingredient individually or create their own unique combinations. The interactive nature of the dish makes it perfect for intimate gatherings or special occasions.

Presentation advice

Present the hot pot ingredients in an artful arrangement, showcasing the vibrant colors and textures. Use elegant serving platters or individual plates to highlight the luxurious ingredients. Garnish each portion with a sprinkle of fresh cilantro leaves for a pop of green and a touch of freshness.