Active Time

　　30 min

　　Total Time

　　30 min

　　At Café Panique, in the 10th arrondissement, Chef Guyader uses smoked haddock, but we've substituted richer smoked sable, which is more readily available in the United States. As simple as classic melon and prosciutto, this sweet and salty combo is made even more magical by a harmonizing ginger emulsion.

　　

Ingredients

Makes 4 (first course) servings

　　1 (3-inch) piece peeled ginger

　　1/3 cup mild olive oil

　　1 tablespoon fresh lime juice

　　12 thin slices smoked sable (3/4 pound)

　　1 Cavaillon melon or 1/2 cantaloupe

　　

Garnish:

thin julienne of black and red radish

　　

Step 1

Finely grate enough ginger to measure 1 tablespoon. Purée ginger, oil, and lime juice in a blender until smooth and emulsified. Transfer to a small bowl.

　　

Step 2

Arrange sable slices in 1 layer on a tray and brush with some of ginger emulsion.

　　

Step 3

Halve melon lengthwise, then seed and peel. Cut 12 (1/8-inch-thick) lengthwise slices of melon.

　　

Step 4

Arrange 3 melon slices and 3 sable slices on each of 4 plates. Drizzle plates with ginger emulsion.