Carpaccio Of Charantais Melon

 
Carpaccio of Charantais melon

An unusual, very refreshing, way of serving le melon, with a contemporary touch (Marie-Jo and Didier Chevalier)

Ingredients for 4 people

2 average sized Charantais melons - 2 tablespoons olive oil - 2 tablespoons white Pineau des Charentes  - juice of 2 limes  - a handful of chopped basil leaves  - pepper

 

Method

Slice the melons finely with a slicer - Mix the olive oil, pineau, lime juice and basil to make the marinade - Pour the marinade over the melon slices and chill for around 4 hours, turning the slices at least once  - Drain and arrange on plates to serve - Pour over a little of the marinade and sprinkle with freshly ground pepper just before serving 

 

You May Also Like

More recipes that might interest you.

Confit shoulder of wild boar
Confit shoulder of wild boar
30/10/2015 -

There’s no shortage of wild boars in our neighbourhood! What is more, as Eric used to be a hunter and is now a game dealer, he knows where to find them… He is the latest in a long line of butchers in his family and he prepares game and sells choice cuts to fans of fine meat. If you can get hold of a shoulder of wild boar this is an easy recipe to prepare, and you can add mushrooms, berries or fruit if you wish.

Read more
Charantes-style Thai Chicken by Marie-Jo
Charantes-style Thai Chicken by Marie-Jo
06/03/2013 -

Marie-Jo loves to surprise her guests and regularly adapts foreign recipes which use unusual ingredients for our B&B’s evening meals. This recipe was adapted to our Charantes region by adding some Cognac. It enjoyed further success with our B&B guests who voted it “dish of the year”.

Read more