Ingredients:
-1 meló
-Unes branques de fonoll fresc salvatge
-240gr. bacallà esqueixat
-1 tomaquet
-1 ceba
-1 pebrot verd italià
-julivert
-oli d'oliva extra verge
-sal i pebre
Elaboració:
Pelar i treure les llavors del meló, triturar amb un turmix, si manca una mica de líquid, posarem un raig d'aigua, reservar a la nevera.
En un bol, posarem el bacallà, i li afegirem el tomàquet ratllat, la ceba picada el pebrot verd picat, i un polsim de julivert, oli, sal i pebre.
Al fons d'un plat, posarem una quenelle d'esqueixada, flors de fonoll i brots tendres, en una gerra servirem la sopa de meló a sobre.
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