Melon Soup and Zucchini with Avocado Anchovies

Melon Soup

Melon Soup with Prosciutto Skewers as an appetizer (recipe will follow):

Bistro Pères et filles on rue de Seine.

I really liked their menu. The food looked original, and extremely French. A high quality for the ingredients used was obvious. Everything turned out to be a nice surprise, fresh and seasonal. I decided to go for two delicious appetizers, amongst which was a vanilla melon soup. Its colour, taste, and texture made it into a fully satisfying and light entrée (appetizer). “Mmmmm, je me demande bien ce qu’il y a dans cette soupe !” (I wonder what is in this soup!) I asked the waiting staff, but was giving the Ah-mais-c’est-le-secret-de-la-maison type of answer (house secret). Ah bon? Well, then I would still try to make my own! My version is simple, sweet and refreshing. You can serve it as a mise en bouche, or an small appetizer! And it will be good enough until I return to Bistro Pères et filles.

Bistro PÈRES ET FILLES
81, rue de Seine, VIe.
Tél. : 01.43.25.00.28.

(for 4 servings)

You need:

• 1 lb + 5 oz ripe Tuscan melon
• 4 oz plain yogurt *
• 1 vanilla pod
• 2 Tbsp Muscat wine**
• 6 fresh mint leaves

*I would avoid fat-free plain yogurt, or yogurt too tart in taste. Here in the US, the brand I like to use a lot for this dish is the Canadian brand, Liberty.
**Muscat wine is a dessert wine.

Steps :

• Peel the melon and remove the seeds. Cut it in big chunks.
• Place them in a mixer, or blender and add the yogurt. Mix well.
• Open the vanilla pod with a knife, and scrape out the seeds.
• Add the vanilla seeds with the mint to the melon purée, and mix.
• Add the Muscat wine and mix.
• Place in the fridge for a few hours and serve very fresh.

It does not get easier than that.
I also made a variant adding two freshly squeezed oranges to it.

We ate amuse-bouches: Wrapped Zucchini with Avocado and Anchovies

(For 4 people)

You need:

• 1 bulb of fennel
• 1 medium-sized zucchini
• 1 cup of fresh arugula
• 1 Tbsp fresh dill
• 2 Tbsp lemon juice
• 3 Tbsp olive oil
• Salt and pepper
• 1 Tbsp pine nuts
• 1/4 cup fresh feta, crumbled

Steps:

• Wash the fennel and the zucchini.
• Remove the hard part of the fennel (the core).
• Slice both vegetables paper thin (use a good knife or a mandoline).
• Chop the dill.
• Toast the pine nuts (in a frying pan, with no oil, for about 3 to 4 mns, or until golden.)
• Place the vegetables in a bowl.
• Mix together the lemon juice and oil.
• Toss with the vegetables and season with salt and pepper.
• Cover with a plastic film, and place in the fridge for 1 hour.
• Wash the arugula and dry it.

First Presentation:

• Take individual serving plates.
• Take a ring mold and use long strips of zucchini to line the inside of the mold.
• Mix together the fennel, zucchini and the arugula.
• Divide the greens between the plates, by placing them in the middle of the mold.
• Remove the mold carefully.
• Decorate with crumbled feta, pine nuts and more dill.

Enjoy!

Second presentation:

• Much simpler as you will toss all of the ingredients together and divide them between plates.

You need:

• 1 lb + 5 oz ripe Tuscan melon
• 4 oz plain yogurt *
• 1 vanilla pod
• 2 Tbsp Muscat wine**
• 6 fresh mint leaves

*I would avoid fat-free plain yogurt, or yogurt too tart in taste. Here in the US, the brand I like to use a lot for this dish is the Canadian brand, Liberty.
**Muscat wine is a dessert wine.

Steps :

• Peel the melon and remove the seeds. Cut it in big chunks.
• Place them in a mixer, or blender and add the yogurt. Mix well.
• Open the vanilla pod with a knife, and scrape out the seeds.
• Add the vanilla seeds with the mint to the melon purée, and mix.
• Add the Muscat wine and mix.
• Place in the fridge for a few hours and serve very fresh.

It does not get easier than that.
I also made a variant adding two freshly squeezed oranges to it.