Gastronomixs

Infused radish

Creation by Wouter van Laarhoven, De Molen* restaurant, Kaatsheuvel, the Netherlands.

Infused radish

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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.

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