Radish flowers

Creation by Wouter van Laarhoven, Alma, Oisterwijk, the Netherlands.

Radish flowers

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herring roe



egg white pearls cooked in oil

Preparation method

  • Shave the radishes as thinly as possible with a mandoline.
  • Punch out rounds from the radishes with a #10 cutter.
  • Arrange the radish rounds in an overlapping circle.
  • Fold the circle into a neat rose, and fill with herring roe.
  • Finish with a pearl of egg white fried in oil.

Serving suggestions

  • As a component in cold and hot dishes, e.g. with marinated sea bass, cabbage and mushrooms.
  • Vary by filling the radish flower with a crème or mousse (avocado, tomato, etc.).

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