Relax: Summery lightness in the Fernblick Montafon

The time has come: we're in the middle of summer and enjoying the warm temperatures. The motivation to fire up the oven can tend towards zero. That's why we have a particularly quick, fresh recipe for you today from the Fernblick kitchen team. Treat yourself to this little culinary break on a warm summer's day and bring back memories of your last visit to the Montafon: our refreshing melon cocktail with fried prawns.

Ingredients

- 200 g sugar melon
- 200 g honeydew melon
- 200 g watermelon
- 2 pcs. Oranges
- 1 pc. Fennel
- 2 pcs. Spring onion
- 2 tsp lemon juice
- 1 tbsp coriander (finely chopped)
- 1 tbsp olive oil
- 400 g prawns
- Salt, pepper

Preparation

Peel the melons and cut out small balls from the flesh. If you don't have a Parisienne cutter, you can also cut the melons into small pieces. This tastes just as good.

To peel the oranges, you need a narrow, long knife: cut them straight at the top and bottom, then cut away the peel with the knife so that there is no white inner skin left. Now cut between the membranes with the knife to create perfect fillets. Squeeze the rest of the orange by hand and collect the juice in a bowl. Cut the orange fillets into small pieces. Then clean the fennel and spring onions and cut both into small pieces - the fennel into small cubes and the spring onions into fine rings.

Carefully mix the melons, oranges, orange juice, fennel, spring onions, lemon juice and coriander together and season the melon cocktail with salt and pepper.

To clean the prawns, it is best to peel them raw down to the last shell with the tail. Then make a small cut on the inside with a sharp knife. This makes it easy to remove the intestines. Heat a little oil in a non-stick pan and fry the prawns for about two minutes.

Serving tip: Served in a martini glass or a fine glass bowl, the summery colors of the melon cocktail really come into their own.

Good luck from the Fernblick kitchen team!