Daikon radish ravioles Herbs mustard tartar



Preparation : 30 minutes



For 4 persons:


  • 1 Large Daïkon radish or a long turnip
  • 50 g of herbs mustard Pommery®
  • 4 tablespoons of chopped herbs (fresh chervil, parsley, chives and tarragon)
  • 20 g of wine vinegar Pommery®
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Daïkon radish ravioles, herbs Pommery® mustard tartar


Déroulement :


  • Peel the large radish.
  • On the largest part, cut 40 very thin slices with a mandolin.
  • Lay them flat on a plate, then brush them with some wine vinegar Pommery®.
  • Leave to marinate for 5 minutes.
  • During this time, cut the remaining radish into a fine brunoise (2*2*2 mm), add the Herbs Pommery® mustard and chopped herbs.
  • Dispose 20 slices of radish on a filmed plate, then put a small pile of tartar on each slice.
  • Cover with a slice of radish to form 20 ravioles.
  • Serve as an aperitif in tasting spoons or as a starter 5 ravioles with mesclun of fresh herbs in the middle.


Recipe imagined and produced by chef Frederic Le Guen-Geffroy

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