Savory Black Melon and Nuna Bacon Fusion Bowl

This unique fusion bowl combines the refreshing sweetness of black melon with the savory umami of nuna bacon, enhanced by the aromatic desert sage and a rich opée sea killer fillet. A hint of Tionese cooking oil adds depth, while the Krayt egg brings a creamy texture, making this dish a delightful medley of flavors and textures. Perfect for those seeking a creative yet satisfying meal, this dish respects culinary traditions while offering a modern twist.

Ingredients:

• 1 medium black melon, diced
• 100g nuna bacon, chopped
• 2 Krayt eggs
• 1 opée sea killer fillet, grilled
• 1 tablespoon Tionese cooking oil
• 1 teaspoon dried desert sage
• Salt and pepper to taste
• Fresh herbs for garnish (optional)

Instructions:

1. In a skillet, heat the Tionese cooking oil over medium heat. Add the chopped nuna bacon and cook until crispy. Remove and set aside.
2. In the same skillet, lightly sauté the diced black melon for about 2-3 minutes until slightly softened. Season with salt, pepper, and dried desert sage.
3. In a separate pot, bring water to a boil and gently add the Krayt eggs. Boil for about 6 minutes for a soft center or longer for a firmer yolk. Remove and cool in ice water before peeling.
4. Grill the opée sea killer fillet until cooked through, about 5 minutes per side, depending on thickness.
5. To assemble the bowl, place the sautéed black melon at the bottom, top with the grilled opée sea killer fillet, sprinkle the crispy nuna bacon, and slice the Krayt eggs over the top. Garnish with fresh herbs if desired.
6. Serve immediately and enjoy the burst of flavors in each bite!