At Café Panique, in the 10th arrondissement, Chef Guyader uses smoked haddock, but we've substituted richer smoked sable, which is more readily available in the United States. As simple as classic melon and prosciutto, this sweet and salty combo is made even more magical by a harmonizing ginger emulsion.
Recipe information
Total Time
30 min
Yield
Makes 4 (first course) servings
Ingredients
Garnish:
Preparation
Step 1
Finely grate enough ginger to measure 1 tablespoon. Purée ginger, oil, and lime juice in a blender until smooth and emulsified. Transfer to a small bowl.
Step 2
Arrange sable slices in 1 layer on a tray and brush with some of ginger emulsion.
Step 3
Halve melon lengthwise, then seed and peel. Cut 12 (1/8-inch-thick) lengthwise slices of melon.
Step 4
Arrange 3 melon slices and 3 sable slices on each of 4 plates. Drizzle plates with ginger emulsion.
