Cook what you grow
Butter-Braised Radishes with Pan-Seared White Fish
The classic French treatment for radishes (braised in butter and stock until tender and glazed, their peppery bite mellowed to sweetness) alongside golden pan-seared white fish.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
serves 4From the garden
- 2 bunchs radishes, trimmed and halved, fresh tops reserved and washed
- 2 tbsp fresh chives, snipped
From the pantry
- 4 white fish fillets · cod, halibut, or similar, about 6 oz each
- 4 tbsp butter · divided
- ½ cup chicken stock
- 1 tsp honey
- 1 tbsp olive oil
- 1 lemon · half for the pan, half in wedges
- salt · to taste
- black pepper