Gazpacho of watermelon and raspberry - smoked eel - lemon verbena
Serves: 4
Season: Summer
Type of dish: Cold starter
Preparation Time: 15
Cuisine: French
350 g watermelon
35 g raspberry
12 watermelon cubes
coarsely ground black pepper
coarse salt
250 g smoked eel fillets
few leaves of lemon verbena or lemon balm
Gazpacho:
Combine the watermelon and raspberry, mix and sieve. Chill.
Pickled Watermelon:
Season the pieces of watermelon with coarsely ground black pepper. Sprinkle with coarse salt. Place in the refrigerator for 5 minutes.
Cut the eel fillet into 12 pieces
Serving Method:
Place 3 cubes of pickled melon in a small plate. Put in 3 pieces of smoked eel. Garnish with some lemon verbena. Pour a few spoonfuls of ice-cold gazpacho in the plate.
Combine the watermelon and raspberry, mix and sieve. Chill.
Pickled Watermelon:
Season the pieces of watermelon with coarsely ground black pepper. Sprinkle with coarse salt. Place in the refrigerator for 5 minutes.
Cut the eel fillet into 12 pieces
Serving Method:
Place 3 cubes of pickled melon in a small plate. Put in 3 pieces of smoked eel. Garnish with some lemon verbena. Pour a few spoonfuls of ice-cold gazpacho in the plate.
Serve with a Leffe 9°