Pickled radish, dill emulsion, puffed quinoa

2
3 hours

Ingredients

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

Quinoa

  • 100g of quinoa
  • 500ml of vegetable oil

Pickled radishes

  • 1 bunch of radishes
  • 200ml of white wine vinegar
  • 100ml of water
  • 50g of sugar

Method

1
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
2
Squeeze dry then add the dill to a blender with the sunflower oil, blitzing into a smooth green liquid
  • 300ml of sunflower oil
3
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
4
For the dill powder, dry the dill in a dehydrator for 3 hours, then blend into a fine powder
  • 1 bunch of dill
5
Cook the quinoa in boiling water until soft. Rinse the cooked quinoa in cold water and then dehydrate until dry and crispy
  • 100g of quinoa
6
On the day of cooking, clean the radishes and pick back the stalks, leaving 1 or 2 remaining
  • 1 bunch of radishes
7
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
8
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
  • 50ml of cider vinegar
  • 3 egg yolks
  • salt to season
9
Preheat a deep-fryer to 210°C
  • 500ml of vegetable oil
10
Deep-fry the reserved, dehydrated quinoa until golden
11
To finish, drain the radishes and lay on a plate. Add the dill emulsion, sprinkle with the quinoa and dust with the dill powder