Horseradish with Winter Radish and Apple


by chef Paul Ivic, Tian Restaurant, Wien


sef-paul-ivic

For me, the new Longchamp collection reflects the wonderful diversity and colors of nature. This is exactly what I wanted to portray in our dish for Longchamp. Subtle expressive colors that combine great craftsmanship through fine aromas and attention to detail.

Pickled Winter Radish

  • 400 g winter radish
  • 250 g water
  • 250 g apple cider vinegar
  • 150 g sugar

    • Combine the water, apple cider vinegar, and sugar in a saucepan, bring to the boil, then allow the pickling liquid to cool to fridge temperature. Peel the winter radish and slice it lengthways into approximately 3 mm thick slices using a mandolin. Use a tear-shaped cutter to cut out shapes, then place them in a jar with a lid along with the pickling liquid. Leave to infuse in the fridge for 3 days.

    Apple and Radish Salad

  • 200 g winter radish
  • 2 apples (varieties such as Rubinette or Granny Smith)
  • Zest of half a lemon
  • 1 tsp lemon juice
  • Salt

    • Peel the winter radish and apples, then cut them into small cubes (5 × 5 mm)
    • Add both to a bowl, sprinkle with salt, and mix in the lemon juice. Set aside for 25 minutes. Strain off the liquid drawn out by the salt and set it aside (do not discard). Season with the lemon zest.

    Apple cream

  • 50 ml unsweetened soya milk
  • 150 g sunflower oil
  • 25 ml apple juice
  • Salt

    • Pour the soya milk into a bowl. Whisk vigorously and slowly drizzle in the sunflower oil while whisking. Finally, gently stir in the apple juice and season with salt.
    • Mix the apple cream into the apple and radish salad. Set aside.

    Apple Gel

  • 200 ml apple juice
  • 10 g horseradish (freshly grated)
  • 2 g agar agar

    • Combine all ingredients in a saucepan and bring to the boil, then simmer for 30 seconds. Pour into a measuring jug or teacup and place in the fridge to cool for 1 hour. Then blend with a hand blender until smooth and gel-like. Pass through a sieve for an extra fine texture, then transfer to a piping bag.

    Sauce

  • 500 g winter radish (yields approx. 250 ml radish juice)
  • 125 ml apple juice
  • 15 g sugar
  • 40 ml apple cider vinegar
  • 7 g salt
  • 300 ml sunflower oil
  • 3 g locust bean gum

    • Peel and juice the winter radish to obtain approximately 250 ml of juice.
    • In a measuring jug, blend the freshly squeezed radish juice, apple juice, sugar, apple cider vinegar, salt, and locust bean gum using a hand blender. Slowly drizzle in the sunflower oil while blending until fully incorporated. For extra flavour, you can add the liquid from the apple and radish salad.

    Tarragon Oil


  • 50 g tarragon
  • 50 g sunflower oil

    • Blend the tarragon and sunflower oil together using a hand blender, then strain through a fine sieve.

    Radish Spirals

  • ½ winter radish

    • Use a spiral cutter to cut the winter radish into long “spaghetti” strands, then lightly season with salt. Twist the radish spaghetti into small rings or “donuts,” ensuring a hole of 3–4 cm in the centre.

    Presentation

    • Arrange the radish rings (“donuts”) in a deep dish. Fill the centre of the radish spirals with the apple and radish salad. Place 8 tear-shaped pieces of pickled radish on the spaghetti donut base with the tips pointing towards the centre to create a flower shape. Spoon the apple gel into the centre and pour the sauce to cover the base of the dish. Drizzle tarragon oil over the sauce and garnish with herbs.
    Şef Heewon Lim

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