Recipe: Blackcurrant mustard back radish julienne

Name: Julienne de radis noir moutarde au cassis
Prep time: 15 min
Total time: 15 min
Yield: 4 portions
Ingredients: 1 beau radis noir bien ferme; 1 cuiller a soupe de moutarde forte,; 1/2 cuiller de vinaigre; 1 d'huile de colza (si possible); 1 cuiller de crème liquide; sel et poivre du moulin; 2 cuillers à soupe de moutarde de cassis; 2 cuillers à soupe d'eau minérale glacée

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.6/5 (5 reviews) Starters

Prep 15 min

Total 15 min

Servings 4 serv.

Une entrée originale et peu onéreuse seule la moutarde sera peut-être difficile a trouver mais cette grande marque*est distribuée dans beaucoup de bonnes épiceries et même dans la grande distribution

Ingredients for 4 servings

An original and quite cheap starter. The blackcurrant mustard (specialty from Dijon, in Burgundy) might be tough to find but you could substitute a classic yellow mustard coloured with a few drops of a coloured berry/currant liquor

Ingredients :

1 nice and fresh (rigid) black radish
1 soup spoonful of strong mustard

½ soup spoonful of wine vinegar

1 soup spoonful of rapeseed (if possible) oil
1 soup spoonful of liquid cream
2 soup spoonfuls of blackcurrant mustard
2 soup spoonfuls of chilled mineral still water

Table salt and freshly ground black pepper

Step-by-step directions

Recipe

1 pour into a salad bowl : strong mustard (not the blackcurrant one), vinegar, salt, pepper then add the oil and the cream, blend and keep in the fridge

2 clean under water the radish, peel it and keep a few pieces of the black peel, cut the radish into very thin 2.5 inch long julienne with a sharp knife or a machine and pour it while blending (with a spoon) in several times into the cool dressing salad bowl at the time you make the julienne to prevent darkening

3 pour the blackcurrant mustard into a bowl, then, using a whip, whisk gently while pouring the chilled water, adjust the seasoning and keep it in the fridge

4 presentation : cut the few black peels you have kept into a thin julienne (for the decoration and the contrast), distribute the white radish julienne into 4 individual dishes, top with the black radish peel julienne and pour some diluted blackcurrant mustard

around the white julienne

Crudités Radis Radis noirs Moutarde