- 1 small white onion
- 4 cloves garlic
- 1 quart fish stock
- 2 cups dry vermouth
- 4 tablespoons butter
- 4 tilapia filets
- Â¼ cup flour
- 2 cups aged gouda, shredded
- 3 sprigs of tarragon, coarsely chopped
- White pepper
Mince onion and garlic. Bring stock and vermouth to a boil and reduce to a simmer. In a skillet, melt 2 tablespoons of butter and sauté onions and garlic for 5 minutes. Deglaze with a ladle of broth and simmer for 10 minutes.
Lay fish filets evenly over onion mixture and cover. Shut off heat and let sit for 10 minutes.
Remove cover from fish and onion mixture and transfer contents to food processor. Process until smooth.
Melt remainder of butter in skillet and stir in flour until thick. Ladle broth into butter mixture and whisk until smooth and fully incorporated.
Fold in cheese and whisk until smooth. Remove from heat. Stir in fish purée.
Stir tarragon leaves into mixture. Add pepper to taste. Transfer to fondue pot.