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RADISH CARPACCIO

Cut 4 radishes into thin petals using a mandolin; place them in a jug with the brine preparation. Submerge them in boiling brine for 15 s; then, cool them down rapidly in iced water. Place them on a cloth and set aside. Cut the remaining radishes into thin petals lengthwise using a mandolin; do not cook. Pour the honey into a bowl with 1 teaspoon...

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RADISH CARPACCIO

Cut 4 radishes into thin petals using a mandolin; place them in a jug with the brine preparation. Submerge them in boiling brine for 15 s; then, cool them down rapidly in iced water. Place them on a cloth and set aside. Cut the remaining radishes into thin petals lengthwise using a mandolin; do not cook. Pour the honey into a bowl with 1 teaspoon orange flower and the lime juice. Use a hand whisk to gently incorporate the olive oil (as if for mayonnaise). This gives a very dense and perfectly bound volume. Dilute the sauce by adding a little orange juice.

 

SERVING & FINAL TOUCH

Slice the strawberries and place in the centre of a dish. Make a spiral with a little sauce; place the radish slices in brine and the au naturel radish slices between the slices of strawberry; drizzle carpaccio sauce over the top and finish off with a dusting of ground black pepper. Grate a head of broccoli; decorate with a few yellow beet flowers, red sorrel and seasonal flowers; top off with grated lime.

 

THE ADDED VALUE

An entirely fresh dish without need of accompaniment. But, should you wish to have something with it, how about some tasty strips of smoked salmon

 

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Ingredients 4 persons
  • RADISH CARPACCIO
  • 2 dl olive oil
  • 1 teaspoon orange flower
  • 16 strawberries
  • 70 g acacia honey
  • 4 limes
  • 16 mid-sized radishes (4/5 cm diameter)
  • ground black pepper
  • 2 yellow beets
  • 1 firm head of broccoli
  • Red sorrel leaves for the dressing
  • 2 dl brine preparation
  • DRESSING
  • Black pepper
  • broccoli and some yellow beet petals
  • red sorrel
  • seasonal flowers
  • lime.
Recipes. The Cook & Chef Institute