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Name: Seafood Melon Basket
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Sprig dill; Half a lemon; juice of; 1 sl Lemon; 1/2 ts Mustard; 2 tb Worcestershire Sauce; 1 oz Cockles; 2 tb Tomato ketchup; 1 oz Prawns; 3 Egg yolks; 1 Pinches salt; 10 fl olive oil; 2 sl Cucumber; 1 Pinches cayenne pepper; 1 Honeydew melon

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INGREDIENTS

1 Sprig dill
Half a lemon; juice of
1 sl Lemon
1/2 ts Mustard
2 tb Worcestershire Sauce
1 oz Cockles
2 tb Tomato ketchup
1 oz Prawns
Mayonnaise
3 Egg yolks
1 Pinches salt
10 fl olive oil
2 sl Cucumber
1 Pinches cayenne pepper
1 Honeydew melon

Servings

INSTRUCTIONS

Mayonnaise; whisk the eggs yolks for about 5 minutes. Add the lemon juice and Worcestershire sauce. Drizzle the olive oil in drop by drop, beating well after each addition until the mayonnaise begins to thicken. Slowly increase the flow of the oil to a steady stream. beating constantly. When all the oil has been added, pour in the tomato ketchup. Add the mustard, cayenne pepper and a pinch of salt. Place in a refrigerator until required. Melon; Cut a slice of melon from the bottom so it stands up. Cut melon into the basket shape. Clean out the debris, seeds etc. Using a Parisian scoop (melon baller) remove all the melon inside. Place the melon balls into a bowl, then add the cockles and prawns. Add 6-8 tablespoonsful of mayonnaise to the melon mixture (or until the melon mixture is moist). Put the melon mixture back into the basket. Garnish with a lemon twist with the cucumber on top. Finish with a sprig of dill on the opposite side.

NOTES

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Seafood Melon Basket

1 Sprig dill
 Half a lemon; juice of
1 sl Lemon
1/2 ts Mustard
2 tb Worcestershire Sauce
1 oz Cockles
2 tb Tomato ketchup
1 oz Prawns
 Mayonnaise
3 Egg yolks
1 Pinches salt
10 fl olive oil
2 sl Cucumber
1 Pinches cayenne pepper
1 Honeydew melon

Mayonnaise; whisk the eggs yolks for about 5 minutes. Add the lemon juice  and Worcestershire sauce. Drizzle the olive oil in drop by drop, beating  well after each addition until the mayonnaise begins to thicken. Slowly  increase the flow of the oil to a steady stream. beating constantly. When  all the oil has been added, pour in the tomato ketchup. Add the mustard,  cayenne pepper and a pinch of salt. Place in a refrigerator until required.    Melon; Cut a slice of melon from the bottom so it stands up. Cut melon into  the basket shape. Clean out the debris, seeds etc. Using a Parisian scoop  (melon baller) remove all the melon inside. Place the melon balls into a  bowl, then add the cockles and prawns. Add 6-8 tablespoonsful of mayonnaise  to the melon mixture (or until the melon mixture is moist). Put the melon  mixture back into the basket. Garnish with a lemon twist with the cucumber  on top. Finish with a sprig of dill on the opposite side.

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Nutrition

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Serving Size: 1 Serving (1966g)
Recipe Makes: 1 servings

Calories: 4178
Calories from Fat: 3428 (82%)

Amt Per Serving		% DV

	Total Fat 380.9g	508 %
	Saturated Fat 76.8g	384 %
	Monounsaturated Fat 245.1g
	Polyunsanturated Fat 46.5g
Cholesterol 5077.3mg		1562 %
Sodium 5773.6mg		199 %
Potassium 3393mg		89 %
Total Carbohydrate 134.6g		40 %
	Dietary Fiber 13.5g	54 %
	Sugars, other 121.1g
Protein 81.8g		117 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4178

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