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Steak watermelon

Grilled watermelon with ricotta, lemon, pepper and basil, served in a melon broth.

Ingredients

Sushi vinegar
smoked salt
1units.itemswatermelon
kaffir leaf
Olive oil

watermelon trimmings
1lWater
35gsmoked salt
optional: spices

Crème fraîche
Ricotta
Salt

Red chili
Lemon zest
basil oil
Chili stripes
Pepper oil
Basil cress

Preparation

  1. Clean the melon, remove the seeds, and portion into nice steaks. Save the trimmings.
  2. Generously sprinkle both sides with smoked salt (to taste) and vacuum seal or leave covered in a container in the fridge for about 18 hours.
  3. Dry the melon in the (drying) oven for about 2 hours at 70°C.
  4. Marinate the melon with sushi vinegar, olive oil to taste, and kaffir lime leaf, preferably vacuum sealed.
  5. Dry the melon again for about 1 hour at 70°C.
  6. Grill the melon before serving.

  1. Vacuum the pieces of melon with the wet brine and leave overnight (or place in the wet brine and leave overnight in the refrigerator).
  2. Remove the pieces of melon from the brine and blend until broken down.
  3. Pour the broth through a straining cloth

  1. Mix the ricotta with the crème fraîche to taste.
  2. Season with salt.

  1. Place the grilled watermelon in a deep plate (or plate it first and then place it in the dish).
  2. Top with the ricotta/crème fraîche.
  3. Cut the pepper into very thin julienne strips.
  4. Top the ricotta with the pepper, chili, chili oil, lemon zest, and basil cress (to taste).
  5. Grind some black pepper over it.
  6. Pour the broth into the plate.
  7. Drizzle a little basil oil onto the broth.