Compressed Watermelon

Compressed Watermelon 1

Compressed watermelon gives the appearance of raw tuna, making it an excellent plant-based substitution.

Ingredients:

3 lb. Watermelon, peeled & seeded, cut into saku blocks

3 T Mirin

3 T Spicy Honey

1 1/2 T Toasted sesame oil

Instructions:

Peel watermelon and reserve some of the peel for pickling.

Cut into saku-like rectangle cuts and place in cryo vac bags

Add all liquid ingredients to the bag and pull a 100% vacuum in chamber machine and let sit in the cooler for 24hrs minimum. If you don’t have a chamber, use a standard vacuum sealer just need to let it sit longer for the flavor compression.

Once compressed pat dry and reserve until needed for service.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.