Pickled radish, dill emulsion, puffed quinoa

  • Starter
  • medium
  • 2
  • 3 hours, plus overnight hanging


Share recipe




Dill emulsion

  • 3 bunches of dill
  • 300ml of sunflower oil
  • 50ml of cider vinegar
  • 3 egg yolks
  • salt to season

Dill powder

  • 1 bunch of dill


  • 100g of quinoa
  • 500ml of vegetable oil

Pickled radishes

  • 1 bunch of radishes
  • 200ml of white wine vinegar
  • 100ml of water
  • 50g of sugar
Start by making a dill oil for the dill emulsion. In boiling water, blanch the dill and then plunge into iced water to refresh
  • 3 bunches of dill
Squeeze dry then add the dill to a blender with the sunflower oil, blitzing into a smooth green liquid
  • 300ml of sunflower oil
Prepare a muslin bag, add the dill oil to the bag and leave to hang overnight in the fridge with a jug below to collect the filtered oil
For the dill powder, dry the dill in a dehydrator for 3 hours, then blend into a fine powder
  • 1 bunch of dill
Cook the quinoa in boiling water until soft. Rinse the cooked quinoa in cold water and then dehydrate until dry and crispy
On the day of cooking, clean the radishes and pick back the stalks, leaving 1 or 2 remaining
Mix together the white wine vinegar, water and sugar together and add to a vacuum bag with the radishes. Seal in a vacuum chamber and leave for 1 hour to pickle
  • 50g of sugar
  • 200ml of white wine vinegar
  • 100ml of water
To make the dill emulsion, whisk the cider vinegar with the egg yolk to combine, then gradually drizzle in the dill oil while whisking until smooth and emulsified. Season to taste with salt
Preheat a deep-fryer to 210°C
  • 500ml of vegetable oil
Deep-fry the reserved, dehydrated quinoa until golden
To finish, drain the radishes and lay on a plate. Add the dill emulsion, sprinkle with the quinoa and dust with the dill powder
Share recipe