For: 4 people • Preparation : 30 minutes • Cooking : 0 minutes • Difficulty : easy
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Ingredients
- Daikon radish (or long turnip) of a good size: 1
- Pommery® wine vinegar: 2 cl
- Old-fashioned mustard with fine herbs: 50 g
- Chervil, parsley, chives, chopped fresh tarragon: 4 tbsp
Recipe process
- Peel the large radish.
- On the largest part, cut 40 very thin slices using a mandolin.
- Arrange them flat on a baking sheet and brush with Pommery® wine vinegar. Leave to marinate for 5 minutes.
- Meanwhile, cut the remaining radish into a fine brunoise (2mm x 2mm x 2mm) and bind it with the mustard with fine herbs and chopped herbs.
- Line up 20 radish slices on a cling filmed baking sheet then place a small pile of tartare mixture on each slice.
- Cover with a slice of radish to form 20 ravioli.
- Serve as an aperitif in tasting spoons or as a starter 5 ravioli with a small mesclun of fresh herbs in the center.
