Seafood Fondue - cooking recipe

Ingredients

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

Preparation

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