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Südtiroler Speck PGI with watermelon, langoustines and clear tomato broth

Recipe by Menno Post, chef and owner of restaurant Olivijn* in Haarlem. Recipe for four people.

Ingredients

4units.itemsLangoustines
0.5units.itemswatermelon
1units.itemsFennel
some fresh herbs
12units.itemsTomatoes
sea aster
some coarse sea salt
Südtiroler Speck PGI
1units.itemsbunch of basil
basil oil

Preparation

  1. Cut the watermelon into thin strips, about the thickness of a dice.
  2. Wrap this with ham in plastic wrap.
  3. Cut into neat cubes so you get a small checkerboard, that's the old-fashioned ham and melon. 

  1. Clean the langoustine.
  2. Briefly roast with a nice fennel frisée on top.
  3. Slice raw and dress with some dressing.
  4. Sprinkle with basil, fennel, and verbena.

  1. Cut the tomatoes into pieces.
  2. Place them in the freezer overnight until completely frozen.
  3. Let the tomatoes drain slowly in a cloth until all the liquid has run out.
  • Tip: season with a little coarse sea salt before freezing, this draws out the moisture.