Cold Melon Tarragon Soup with Crab

Cut open the melon, remove the seeds, remove the flesh from the skin and mash together with the clear soup. Chop the tarragon very finely and add most of it. Season the soup and leave to cool.

Blend the pike-perch, egg white and whipped cream with a magic wand or possibly in a cutter until cold and season with salt. Chop part of the shrimp well and add to the pike-perch mixture with the remaining tarragon. Form dumplings and cook them in boiling fish stock (or salted water).

Pour the cold soup into plates, add the remaining shrimps and dumplings as a garnish.

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