Here is what the restaurant L’Huile d’Olive suggests to us to enhance all parts of radishes, abundantly available in the markets during the summer season!

Ingredients

Cod on braised radishes

• 4 blue cod fillets of +/- 175 g
• The radishes from 2 bunches of radishes
• 2 cloves of black garlic (sold in grocery stores)
• ½ vanilla pod (optional)
• 3 tablespoons of honey
• 120 ml of chicken stock or vegetable broth
• Salt and pepper to taste

Radish Leaf Oil

• The washed leaves of 2 bunches of radishes (see above)
• 4 tablespoons of fresh parsley
• 2 stalks of garlic flowers
• 150 ml of sunflower oil or olive oil
• The juice of 1 lemon

Garnish of the plates

• 4 stalks of garlic flowers
• 2 lemons

Instructions

Cod on braised radishes

• On a baking sheet lined with parchment paper, place the four portions of cod, add a knob of butter, salt and pepper.
• Cut the radishes in half, leaving a piece of stem, reserve the leaves.
• In a saucepan, put the radishes, honey, black garlic, broth and vanilla, cook over low heat for about twenty minutes (the radishes can still be crunchy if desired).
• Cook the cod in a preheated oven at 400°F for about ten minutes.

Radish Leaf Oil

In a blender, put the radish leaves, the juice of a lemon, the parsley and two stalks of garlic flower, puree and add the oil, pouring it slowly in a linet.

Garnish of the plates

Serve the fish on a bed of radishes and add a drizzle of radish leaf oil.

Serve with half a lemon and the garlic flower stalks as a garnish

Adaptations

• Use whatever fish you have on hand, preferably a white-fleshed fish.
• Use radish leaf oil as a dressing in your salads or, add more radish leaves for a thicker texture to make a pesto that can accompany pasta.