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- 1 bunch of radishes with very green leaves
- 125 g soft butter
- Le Guérandais Guérande Flower of salt
- Espelette chilli
Preparation time: 20 mins
Cooking time: 5 mins
Wash the radishes carefully and dry them on a paper towel. Leave 2cms of their stems. Reserve the leaves separately.
Split each radish into quarters along ¾ of their length and keep in the fridge.
Whisk the butter until you have a creamy consistency.
Wash the leaves in fresh water and cook them for 2 minutes in a pan of boiling salted water. Plunge them immediately into a large bowl containing iced water.
Drain them and blend them in a mixer until you have a smooth paste.
Incorporate the softened butter. Add the Le Guérandais Guérande Flower of salt and the Espelette chilli according to taste.
Keep the butter in the fridge until it is time to use it.
Serve the butter with thick slices of yeasty bread and the crispy radishes.