During the confinement, we rediscover the pleasure of cooking, alone, as a couple or with the family. Are you short ofrecipe ideas? Don't panic!
To make you spend a good moment behind the stove, and then a super gourmet moment when tasting, Guillaume Goupil, the chef of the 1 star restaurant Le Baudelaire, within the hotel Le Burgundy, offers you his recipe for tempura of multicolored radishes.
A springtime recipe, to be eaten without moderation!
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Recipe for multicolored radish tempura by Guillaume Goupil
For 4 persons
Ingredients :
1 bunch of round multicolored radishes
Tempura batter
80g flour
30g cornstarch
5gbaking powder
130g sparkling water
Mayonnaise from the tops
1egg yolk
150g sunflower oil
10g mustard
20g radish tops
½ lime zest and juice
Fine salt
Pepper
Preparation:
Mix flour, cornstarch and baking powder, add sparkling water little by little while whisking. Season and add spices if necessary. Leave the mixture to cool.
Make the mayonnaise with the egg yolk, mustard, salt, pepper and oil.
Add the chopped radish tops, previously washed and dried. Zest the lime and add the juice, then adjust the seasoning.
Heat the oil to 180°C, dip the radish in the tempura batter and fry for two minutes. Sprinkle with fleur de sel and serve immediately.
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To accompany with a glass of Pouilly Fumé - Domaine Jean-Max Roger 'Les Alouettes' - cuvée 2018, on the good advice of Guillaume Goupil!
Location
Le Burgundy
8 Rue Duphot
75001 Paris 1
Official website
www.lebaudelaire.com
