Recipe: Rosace of raspberry melon tartare

Name: Rosace of raspberry melon tartare
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 Bon gros melon pas trop mur; 1 barquette de belles framboises (en garder quelques unes pour la déco); 60 g d'échalotes(grises si possible) ciselées; ½ botte de ciboulette; un bon vinaigre de framboise; 3 cuillers a soupe d' huile d'olives mures; sel fin et poivre blanc du moulin .

By chef patrick Asfaux ★ ★ ★ ★ ★ 3.8/5 (6 reviews) Starters

Prep 20 min

Total 20 min

Servings 4 serv.

A very pretty summer recipe sent by my friend chef Youcef Djellab, a free and independent cook working from home based in Vedène in the heart of the beautiful Vaucluse department

Ingredients for 4 servings

Melon with raspberries for 4 people:

1 good large melon not too ripe
1 punnet of beautiful raspberries (keep a few for decoration)
60 g of shallots (grey if possible) finely chopped
½ bunch of chives
a good raspberry vinegar
3 tablespoons of mature olive oil
fine salt and freshly ground white pepper

Step-by-step directions

1 Peel your melon with a sharp knife turning around it (peel to the flesh)

2 Then starting from the "bottom" of the melon using a vegetable peeler, turn around as you would for tomatoes, you should thus make 4 rosaces, with the remaining flesh make small balls with a "parisian" spoon and cut the rest into shavings then place on a small plate.

3 In a bowl, crush with a fork your just rinsed raspberries, add the finely chopped shallots, half of the finely chopped chives, the vinegar, salt and pepper with the mill then incorporate the olive oil.
Plating:
On very cold plates arrange your rosaces then fill the "hollows" with your melon tartare, arrange harmoniously melon balls raspberries and sprigs of chives.
Serve this fresh and original recipe with a Bandol rosé for example
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