Infused radish
Creation by Wouter van Laarhoven, De Molen* restaurant, Kaatsheuvel, the Netherlands.
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Ingredients
|
4 |
bunches |
miniature radishes |
|
1 |
dl |
ginger syrup |
|
1 |
dl |
yuzu juice |
|
1 |
dl |
hazelnut oil |
Preparation method
- Make an infusion by emulsifying the ginger, yuzu and oil with a hand-held blender.
- Clean the miniature radishes and seal them in a vacuum sealer bag together with the emulsion.
- Pull vacuum and allow to infuse for 12 hours.
Serving suggestions
- As a garnish with hot or cold dishes, e.g. with sea bass, fennel, cauliflower, sweet pepper or tomato components.
- As part of an amuse-bouche, e.g. with a mackerel and coriander tartare.