Melon Soup and Zucchini with Avocado Anchovies
Melon Soup
Melon Soup with Prosciutto Skewers as an appetizer (recipe will follow):
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.
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