Radish & Rocket Meringue

This stunning creation from Mathieu Pérou illustrates the chef’s Michelin-approved philosophy: to enhance simple, fresh products and play with textures and contrasts…

Serves 4-6

INGREDIENTS

Rocket juice

• 150 g rocket
• 500 ml water
• Fine salt
• Rocket meringue
• 100 ml rocket juice
• Three egg whites
• 1 small tsp sugar
• Pinch of salt

Rocket pesto

• 2 large handfuls rocket
• 4 tbsp olive oil
• 1 tsp icing sugar

Greek-style radishes

• 1 to 2 bunches radishes
• ½ glass white wine
• vinegar
• 2 tbsp sugar
• 1 tbsp mustard seeds
• 3 tbsp olive oil
• Coarse salt

Pickled radish

• One large daikon radish
• 200 ml water
• 100 ml white vinegar
• 100 g sugar
• Generous pinch of salt

METHOD

1. To make the rocket juice, quickly blanch the rocket in boiling water for a few minutes, then cool it immediately in ice water. Mix with some of the cooking water, finely strain and season with salt.
2. To make the meringue, mix the rocket juice and egg whites with the sugar and salt. Warm the mixture in a bain-marie (around 35-40°C), then beat it with a mixer until you get a very light and firm texture.
3. Pipe or spoon regular shapes on a baking tray and dry in a low oven at around 90-100°C until the meringues are completely dry.
4. Make a pesto by mixing the rocket with the olive oil and icing sugar until you get a smooth but still slightly textured paste. Adjust the seasoning if necessary.
5. For the Greek-style radishes, wash the radishes and split them in half if necessary. Sprinkle them generously with coarse salt and let them drain for about 1 hour, then rinse.
6. Bring the vinegar, sugar, spices and olive oil to a boil. Pour this hot mixture over the radishes, cover and let cool to room temperature in the marinade.
7. For the pickled radish, prepare a brine by heating the water with the vinegar, sugar, salt and the chosen herbs.
8. Peel the large radishes, cut them in half lengthwise and then in regular pieces. Immerse it in the still warm brine and leave to marinate for several hours, ideally overnight, in the fridge.
9. When ready to serve, slice the pickled radish very thinly and, if desired, cut the slices into small discs with a cutter. Place a rocket meringue on each plate, spoon the radish mixture into the centre and top with the sliced pickled radish. Finish with small spoonfuls of rocket pesto and arrange the radish slices decoratively on top before serving.

Lead photo credit : ModifierPAULSTEFANAGGI