Melon

Plaice and Melon Tang

Serves 4 Ingredients Method

4 large plaice fillets, skinned and cut into thin strips

250ml of dry white wine

1 sprig of parsley

1 bay leaf Salt and freshly ground black pepper

Dressing: 2 tblsp of olive or sunflower oil

Juice of 1 lemon 1⁄2 -

1 clove of garlic, peeled and crushed

1 tblsp freshly chopped tarragon or basil Salad:

1 small just ripe honeydew melon, halved and de-seeded.

1 small head chicory, divided into spears

1⁄4 cucumber, thinly sliced Sprigs of Curly Endive Lemon wedges and basil sprigs to garnish

 Cook the plaice in a pan with wine, parsley, bay leaf and seasoning. Cover and simmer for 3 minutes. Lift out fish with a fish slice into a bowl. Mix all the dressing ingredients together and pour over the fish. Cover and chill. Cut or dice the melon flesh. Toss the salad ingredients together and place on a serving plate. Top with the fish. Garnish with lemon wedges and sprigs of fresh basil.



Melon Mousse

Serves 6 Ingredients Method

1 medium Galia Melon

12oz curd cheese

3 tblsp of brandy

3 tsp powdered gelatine

4 tblsp of water

Fresh Peach sauce

3 fresh peaches

2 tblsps of redcurrant jelly

Juice of 1 Orange

 Halve the melon neatly (you will need the shells), scoop out the seeds and discard. Scoop out the melon flesh, leaving two shells, a 1⁄4 inch thick. Liquidise the melon with the curd cheese and brandy until smooth. Dissolve the gelatine in the water. Add to the melon mixture. Pour into the balanced melon shells. Chill until set. Skin, halve and stone the peaches. Blend with the redcurrant jelly and orange juice. Cut each chilled, set melon half into 3 wedges. Arrange on a plate and spoon over a little of the peach sauce.



Melon, Orange and Apple Salad

Serves 4 Ingredients Method

4 wedges of melon.

2 oranges, peeled and segmented

1 green dessert apple, cored and sliced

2 tblsp chopped walnuts Juice of

1 Lemon 2tsp of honey

 Cut the melon flesh into cubes. Mix the chopped melon with the Orange segments, apple slices and Walnuts. Mix the lemon juice with the honey and stir into the fruits and nuts. Spoon into stemmed glasses.