photo/food: anna wegelinRemember my EAT THE SEASON post a while ago? Yesterday I finally found the time to have a one on one with the black radish. But why black radish? Have you used this root veggie lately? It's major yummy, the sweetness mingled with a hint of tangy taste had totally the power to highlighting my dish. Furthermore black radish is in season now.
I served my grated radish salad with an avocado/cucumber/lemon cream and I topped it with a delicious red snapper loin. Obviously this creation can't be any healthier, plus you won't need more than 20 minutes to create it.
Recipe
Shred the black radish, mixed it up with a little bit of yogurt and add one or two teaspoons of horseradish. In general you will never hear me talking about salt & pepper, that's your business. I always overdo both, it's just because I love salt.
That was already the first step, wasn't that easy? Let's continue with the avocado cream. Therefore you only need to purée following ingredients--> cucumber, avocado and freshly squeezed lemon juice. BOOM done!
Season the red snapper loin with garlic and sauté it in olive oil on each side.
Guys, feel free to fancy up this recipe. Work with a nutty crust, cook a buttery lemon sauce or wrap the fish up with
Jamón ibérico. I would definitely do that, but I need to decrease my ham/bacon wrapping behavior, otherwise I will end up wrapping everything I see. Bon Appétit!