Gastronomixs

Melon vinaigrette

This highly unusual dressing has a full spectrum of contrasts. Excellent with seafood starters such as raw white fish or butterflied langoustines.

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Melon vinaigrette

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Ingredients

1

 

galia melon

2

dl

egg whites

5

dl

peanut oil

1

dl

concentrated crab jus

2

dl

olive oil

Preparation method

  • With a small melon baller, scoop out pearls from the galia melon.
  • Heat the oil to 70°C and drizzle the egg whites into the hot oil from a squeeze bottle.
  • Let the egg white pearls cook gently.
  • Strain the oil and rinse the pearls in cold water.
  • Combine the crab jus with the olive oil.
  • Next, add the melon and egg white pearls to the dressing.

Serving suggestions

  • As a component in an amuse-bouche or starter with white fish or butterflied langoustines.
  • As a dressing for scallop tartare.
  • As a dressing for carpaccio of veal carpaccio.

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