Carpaccio of melon and trout

A recipe devised by Fabrice, chef at the restaurant Le Quatre Epices in Craon

  • Carpaccio de melon et de truite - restaurant le Quatre Epices à Craon

    Carpaccio de melon et de truite - restaurant le Quatre Epices à Craon

    © Photo : Mayenne Tourisme

Serves 4
- 1 large melon
- 8 slices of smoked trout
- 200g fromage blanc 20%, beaten
- 1 teaspoon of sherry vinegar
- 2 teaspoons of finely chopped chives
- 2 teaspoons of chopped chervil
- 1 teaspoon of chopped tarragon
- Rocket
- 6 tablespoons of olive oil
- 2 tablespoons of lemon juice
- Table salt, pepper

Method
Peel the melon, remove the seeds and cut into thin slices, then cut each slice in half
Cut the trout slices in half
Alternate the melon and trout in rows on the plates
Put the plates in the fridge

For the fromage blanc aux herbes
In a bowl, mix together the fromage blanc, chives, chervil, tarragon, salt, pepper and sherry vinegar. Transfer to 4 small glass dishes

For the marinade
In a bowl, mix the lemon juice with some table salt
Stir in the olive oil
Brush the plates of melon and trout with the marinade, place the dishes of fromage blanc aux herbes on the side of each plate and garnish with a few rocket leaves. Serve well chilled.
Anne-Marie, sommelier at the restaurant ‘Le Quatre Epices’, suggests a Jasnières wine  produced by Jean-Marc Rimbault in Marçon, Sarthe, to accompany this dish.

More info

  • Le Quatre Epices
  • Espace touristique du Mûrier
  • Rue Alain Gerbault
  • 53400 Craon
  •  +33 (0)2 43 06 05 25
  • E-mail

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