Serves: 4 • Prep: 30 minutes • Cooking: 0 minutes • Difficulty: easy
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Ingredients
- 1 large daikon radish (or long turnip)
- Vinaigre de Vin Pommery® : 2 cl
- Moutarde aux fines herbes Pommery® : 50 g
- Chervil, parsley, chives, fresh chopped tarragon: 4 tbsp
Method: Daikon Radish Ravioli with Fines Herbes Mustard Tartare
- Peel the large radish.
- From the thickest part, cut 40 very thin slices using a mandoline.
- Lay them flat on a tray, then brush with the Vinaigre de Vin Pommery® using a pastry brush. Let marinate for 5 minutes.
- Meanwhile, cut the remaining radish into a fine brunoise (2mm x 2mm x 2mm) and bind it with the fines herbes mustard and the chopped herbs.
- Arrange 20 radish slices on a tray lined with cling film, then place a small mound of the tartare mixture on each slice.
- Cover with another radish slice to form the 20 ravioli.
- Serve as an aperitif in tasting spoons, or as a starter with 5 ravioli topped with a small mesclun of fresh herbs in the centre.
