Watermeloencarpaccio
Looking for a fresh variation of carpaccio? This dish is exactly what you are looking for. This watermelon carpaccio is the perfect dish for a summer day.
Ingredients · Servings 2 people
- 1 small watermelon
- 20 ml ginger syrup
- 30 ml soy sauce
- 1 eetrijpe avocado
- 2 limes
- 4 tl furikake
- 30 g fresh coriander
- 200 ml neutral oil
- ice cubes
- round cutter
- mandolin
- small sieve
Method · 20 min
- Cut the watermelon in half and remove the rind. Use a round cutter to cut out round pieces.
- Use a mandoline to make wafer-thin round slices of the watermelon. If you don't have a mandoline, you can also use a cheese slicer.
- Mix the ginger syrup with the soy sauce.
- Puree the avocado together with the lime juice using an immersion blender until smooth. Season with salt and put this into a piping bag.
- Arrange the wafer-thin slices of watermelon carpaccio on a small plate. Spoon some of the ginger-soy sauce over them.
- Distribute a few dollops of the avocado cream over the plate. Drizzle the coriander oil around the watermelon and garnish with the furikake.
- Blanch the coriander for 10 seconds in boiling water.
- Next, place it in a bowl of ice water. Remove the coriander from the ice water and squeeze out the water.
- Puree the coriander finely with the oil. Add extra oil if it is still too thick.
- Prepare a measuring cup that a small strainer fits into and pour the oil through the strainer.
- Season the oil with salt and store in a bottle. You can keep the oil in the refrigerator for months and use it for all kinds of dishes.
Do you know what really makes me happy? Watermelon! When I taste it, I instantly cheer up. With this recipe, I turn it into a refreshing starter. With coriander oil and a matching kombucha with ginger and lemongrass, you serve the perfect combination in no time.
