Watermelon steak with gooseberry jam
2 servings
50 minutes
Recipe from Andrey Kolodyazhny, chef of the wine gastrobar Blush.
1
Prepare gooseberry jam. Wash the berries and place them in a saucepan, add 250 ml of water and put on the heat. Peel the orange and remove the seeds, cut into small pieces and add to the saucepan. Also add the gooseberries after removing their tails and pricking them with a skewer.
- Gooseberry: 1 kg
- Oranges: 300 g
2
Add 200 ml of water, bring to a boil, reduce heat to minimum and simmer until the gooseberries are soft. Add sugar, bring to a boil again while stirring regularly. When the sugar dissolves and the jam starts to thicken, add orange zest and chopped chili pepper (without seeds).
- Sugar: 500 g
- Chili pepper: 1 piece
3
Boil the jam until thickened, remove from heat and pour into a sterilized jar. Cool down, cover with a lid and store in the refrigerator.
4
Prepare a watermelon steak. Cut the watermelon into segments, remove the rind, and take out the seeds. Slice the flesh into 'steaks' 1 cm thick.
- Watermelon: 200 g
5
Place the steaks in a suitable dish in one layer, pour sesame oil over them, season with salt and pepper, and let marinate for 15 minutes.
- Sesame oil: 15 ml
- Salt: to taste
- Ground black pepper: to taste
6
Grill the watermelon on a grill or grill pan for 1 minute on each side.
7
Prepare the squid. Clean the body from membranes and cut into rings. Melt butter in a pan, add cream, season with salt and pepper, and mix. Bring the mixture to a boil, add the squid, and cook while stirring for 2-3 minutes.
- Butter: 15 g
- Cream: 30 ml
- Squid: 80 g
- Salt: to taste
- Ground black pepper: to taste
8
Place a watermelon steak on the plate, topped with fried squid. Next to it, spoon some cream cheese. Season with gooseberry jam and garnish with cress salad.
- Cream cheese: 50 g
- Gooseberry: 1 kg
- Watercress: to taste