Roasted Radishes Bathed In Anchovy Recipe

Name: Roasted Radishes Bathed In Anchovy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bunch radishes, trimmed and quartered; butter, for buttering gratin dish; 1 tablespoon fat rendered from bacon or lardons; 1 tablespoon clarified butter (ghee); 1 fat and friendly anchovy, preferably Greek and packed in salt; 2 teaspoons fresh lemon juice; sprinkling AP flour, about a teaspoon; 1/4 teaspoon mustard powder; 1/8 teaspoon pimenton; 2 sprigs thyme; 2 teaspoons creme fraiche, optional

Servings: persons

1 large bunch radishes, trimmed and quartered
butter, for buttering gratin dish
1 tablespoon fat rendered from bacon or lardons
1 tablespoon clarified butter (ghee)
1 fat and friendly anchovy, preferably Greek and packed in salt
2 teaspoons fresh lemon juice
sprinkling AP flour, about a teaspoon
1/4 teaspoon mustard powder
1/8 teaspoon pimenton
2 sprigs thyme
2 teaspoons creme fraiche, optional

1
Melt the bacon fat and clarified butter together. When you've removed them from the heat, rinse and filet the anchovy (or two, if you are using the skinny, unsmiling tinned variety) and add to fat, mixing it around gently until it dissolves.
2
Butter a medium-sized gratin dish and fill with quartered radishes. Dizzle a bit of the anchovy infused fat over them, probably about a teaspoon or so, enough to protect them from the heat but not much more. Roast until al dente, about 12 to 15 minutes
3
Meanwhile, put your pan back onto a barely present flame, the lowest fire you possible can, and whisk the flour, mustard and pimenton into the fat. Remove from heat as soon as the flour begins to cook-- a few seconds. Whisk in lemon juice.
4
At this junction you have a philosophical question to address: are you in favor of purity of flavor or do you tend towards the luscious? I normally leave this dish at purity of flavor, but there are moments that require some comfort, and if you find yourself in one of those whisk the creme fraiche into your sauce. If not, soldier on.
5
Pour the sauce in whatever configuration you have chosen onto the radishes and mix well. Put back in oven and broil for about a minute and a half. Remove from oven and allow a moment or two of rest. Garnish with thyme leaves, give it a few twists of freshly ground white pepper, and serve.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large bunch radishes, trimmed and quartered, butter, for buttering gratin dish, 1 tablespoon fat rendered from bacon or lardons, 1 tablespoon clarified butter (ghee), and more.

Yes, Roasted Radishes Bathed In Anchovy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Radishes Bathed In Anchovy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions