Daikon carbonara with mullet caviar and lemon zest
6 servings
20 minutes
Carbonara made from daikon with mullet roe and lemon zest is an exquisite dish inspired by Greek culinary traditions. Instead of traditional pasta, thinly sliced daikon is used, which acquires a tender texture similar to tagliatelle after blanching. The sauce, based on cream, fish broth, and roe, is enriched with fresh lemon zest, creating a harmonious blend of creamy depth and citrus freshness. Smoked herring roe adds complexity to the dish and emphasizes marine motifs. The composition is complemented by fragrant dill or fennel and a light acidity from lemon juice. This delicacy is perfect as a light dinner or festive treat that surprises with its combination of simplicity and culinary sophistication.
1
Slice the caviar into thin pieces, mix with fish broth and cream. Add egg yolks and zest of 2 lemons. Cut the daikon into a special grater to resemble tagliatelle. Blanch the daikon in boiling salted water for 1.5 minutes, let it dry. Chop dill or fennel, mix with daikon and caviar sauce. Season with lemon juice and olive oil. Salt and pepper to taste.
- Bottarga: 70 g
- Fish stock: 100 ml
- Cream: 100 ml
- Egg yolk: 6 pieces
- Lemon zest: 2 pieces
- Daikon radish: 250 g
- Dill: 1 bunch
- Lemon juice: to taste
- Extra virgin olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
2
Add smoked herring caviar and serve the dish as shown in the picture.
- Herring roe: 40 g
