Sous Vide Pickled Radish Recipe - Great British Chefs
Paul Foster pairs beautiful sous vide-pickled radishes with a dill emulsion, dill powder and crunchy deep-fried quinoa in this stunning starter.
Ingredients
- 3 bunches of dill
- 300ml of sunflower oil
- 50ml of cider vinegar
- 3 egg yolks
- salt to season
- 1 bunch of dill
- 100g of quinoa
- 500ml of vegetable oil
- 1 bunch of radishes
- 200ml of white wine vinegar
- 100ml of water
- 50g of sugar
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