The red radish is an afterthought. A colorful garnish or peppery accessory to a salad but seldom the star of the show. This strikes me as a great injustice. After all the radish is brightly colored, pleasingly plump, crunchy, and distinctively flavored. It’s not boring, offensive or unwelcoming. It doesn’t deserve to be ignored.
I will make it my mission in life to rectify this injustice. The problem is that radishes lose their crunch and peppery flavor when you cook them. Boredom looms. But with just enough heat they acquire a pleasing nutty/earthy flavor that pops when you pair them with caraway seeds.
So here is the launch of the Radish Redemption Project. Plenty of citrus and ginger, some soy to provide umami depth, and gently roasted radishes enhanced by the pungent notes of caraway make a fascinating sauce for buttery pan-fried fish.
Recipe is below the fold. Continue reading