Melon and prawn fricassee

Hailed and recognised by the prestigious Michelin Guide, Jean-Jacques Prévôt, a master of French gastronomy, stands out for his passion for local flavours and his talent for creating innovative dishes.

Today, he shares with us his recipe for melon fricassee with prawns, a culinary composition that promises a taste experience rich in contrasts. Prepare to be amazed by this subtle alliance between the sweetness of the Cavaillon melon and the marine flavour of the prawns. A real treat for the taste buds, to be discovered without further ado.

INGREDIENTS

• 1 large, firm Cavaillon melon
• 4 raw Tiger prawns (about 200g each)
• 1 lemon / 1 piece of fresh ginger
• 10cl olive oil
• Freshly ground pepper and fleur de sel
  

PREPARATION

Cut the melon in half lengthways. Remove the core and seeds. In a sieve or small colander, squeeze out the seeds to obtain a vitamin-rich juice.
Set aside in a cool place.
Using a melon baller, cut balls into the flesh of the melon. Set aside in the fridge.
Shell the prawns and cut into pieces. Set aside to cool.
Squeeze the lemon and set aside.

COOKING

Heat the olive oil in a frying pan and add the prawns. Sear for 1 minute, then add the melon balls. Deglaze with the melon seed juice, lemon zest and juice and grated ginger.

Season with salt and pepper and simmer for 2 minutes.

Serve immediately. The melon is cooked but still crunchy and the gamba is just seared.

Chef's tip

‘The chef's little tip: choose a firm, juicy and sweet Cavaillon melon. If the melon is too ripe, it will turn into marmalade.’