French breakfast radishes, butter and herb salt

AT A GLANCE

  • Serves 4 people

  • For shallow frying: vegetable oil
  • ½ tbsp (firmly packed) each thyme, sage, basil and rosemary
  • 20 gm sea salt flakes
  • 120 gm softened unsalted butter
  • 1 bunch French breakfast radishes, trimmed and halved
01   Heat 1cm oil in a saucepan over medium-high heat, add herbs, fry until crisp (1-2 minutes), strain through a heatproof sieve (discard oil) and transfer to a mortar and pestle. Add salt and pound until coarsely ground, then set aside.
02   Beat butter in an electric mixer until pale and fluffy (4-5 minutes). Pipe onto radishes using a piping bag. Serve with herb salt.
This recipe is from the February 2010 issue of Australian Gourmet Traveller.

Recipe:

MATT WILKINSON, CIRCA, THE PRINCE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

2009 O’LEARY WALKER WATERVALE RIESLING. , suggested by LIAM O'BRIEN

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