Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Radish
To serve
Utensils
One preserving jar (approx. 5 dl), rinsed with hot water
How it's done
Radish
Pour the vinegar into a pan along with all the other ingredients up to and including the peppercorns, bring to the boil while stirring occasionally. Reduce the heat, cover and simmer for approx. 8 mins. Place the dill in a clean jar that has been rinsed with hot water. Remove the radish from the liquid using a slotted spoon, fill into the jar. Bring the pickling liquid to the boil once again, fill the jars to just below the rim with the boiling hot liquid. Seal the jar immediately, leave to cool on a towel, leave to stand for at least 2 hrs.
To serve
Remove the radish from the pickling liquid, arrange on plates with the trout. Top with crème fraîche, capers and micro greens.
| Shelf life: | Once opened, keep the jar in the fridge and consume the radish quickly. |
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