Melon con Jamón
Cantaloupe, Jamón Ibérico, frisée, lemon zest
Server Description
Melon with iberico ham, frisse, lemon zest
pronunciation
MEL OWN – CONE - HA MONE - E BEAR E KO
runner description
melon with ham
Line up notes
allergies
–
–
–
–
–
ingredients
Final presentation:
- about 10 pc - 1 inch diced Melon total weight = 5 oz).
- Maldon
- Black Pepper
- 0.5 oz Jamon iberico Paleta thin sliced.
- Frisee Salad
- Lemon zest
Frisee salad:
- 1 small bunch Frisee
- Lemon juice
- Olive oil
- Salt
- Pepper
sourcing
procedure
Right Before service:
- Dice melon and pre-portion just the orders you need for service. keep portions room temperature.
- Pre-portion in parchement papers the jamon iberico slices. keep always a few portions room temperature.
Final presentation:
- Place melon on a bowl.
- Put salt and pepper on top, lemon and olive oil.
- Add slices of jamon iberico on top of the melon.
- In a bowl drizzle frise with lemon juice and add some salt.
- Place salad on top of the ham & lemon zest on top of salad.
- At the pass drizzle everything with more extra virgin olive oil
critical control points
- Melons should be kept always room temperature.
- The success for this dish is having a perfectly ripped melon.
PACKAGING
Plateware
No items found.