Buri daikon with Alpine twist

Ingredients

In the Alpine adaptation of Buri daikon, the traditional Japanese ingredients are complemented by Alpine flavors. The dish incorporates ingredients such as smoked bacon, juniper berries, and thyme, which add a smoky and aromatic element to the dish. Additionally, the cooking technique is modified to slow-cook the fish and radish in a rich broth, allowing the flavors to meld together and create a comforting and hearty dish. We alse have the original recipe for Buri daikon, so you can check it out.

• 4 yellowtail fish fillets (about 150g each) (4 yellowtail fish fillets (about 5.3 oz each)) 4 yellowtail fish fillets (about 150g each) (4 yellowtail fish fillets (about 5.3 oz each))
• 1 large daikon radish, peeled and cut into thick rounds (1 large daikon radish, peeled and cut into thick rounds) 1 large daikon radish, peeled and cut into thick rounds (1 large daikon radish, peeled and cut into thick rounds)
• 4 slices of smoked bacon, chopped (4 slices of smoked bacon, chopped) 4 slices of smoked bacon, chopped (4 slices of smoked bacon, chopped)
• 1 onion, thinly sliced (1 onion, thinly sliced) 1 onion, thinly sliced (1 onion, thinly sliced)
• 2 cloves of garlic, minced (2 cloves of garlic, minced) 2 cloves of garlic, minced (2 cloves of garlic, minced)
• 1 cup (240ml) white wine (1 cup (240ml) white wine) 1 cup (240ml) white wine (1 cup (240ml) white wine)
• 2 cups (470ml) chicken or vegetable broth (2 cups (470ml) chicken or vegetable broth) 2 cups (470ml) chicken or vegetable broth (2 cups (470ml) chicken or vegetable broth)
• 1 tablespoon juniper berries (1 tablespoon juniper berries) 1 tablespoon juniper berries (1 tablespoon juniper berries)
• 2 sprigs of fresh thyme (2 sprigs of fresh thyme) 2 sprigs of fresh thyme (2 sprigs of fresh thyme)
• Salt and pepper to taste (Salt and pepper to taste) Salt and pepper to taste (Salt and pepper to taste)
• Fresh parsley, chopped, for garnish (Fresh parsley, chopped, for garnish) Fresh parsley, chopped, for garnish (Fresh parsley, chopped, for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 36g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   Season the yellowtail fish fillets with salt and pepper. In the same skillet, sear the fish fillets on both sides until golden brown. Remove the fish from the skillet and set aside.
4. 4.
   In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
5. 5.
   Add the white wine to the skillet and let it simmer for a few minutes to reduce slightly.
6. 6.
   Place the daikon radish rounds in the skillet, arranging them in a single layer.
7. 7.
   Pour the chicken or vegetable broth over the radish rounds. Add the juniper berries, thyme sprigs, and the cooked bacon.
8. 8.
   Place the seared fish fillets on top of the radish rounds.
9. 9.
   Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
10. 10.
    Bake for approximately 45 minutes, or until the fish is cooked through and the radish is tender.
11. 11.
    Remove the skillet from the oven and garnish with fresh chopped parsley before serving.

Treat your ingredients with care...

• Yellowtail fish — Make sure to choose fresh yellowtail fillets for the best flavor and texture. If yellowtail is not available, you can substitute it with another firm white fish such as cod or halibut.
• Daikon radish — When selecting daikon radish, choose one that is firm and has a smooth skin. The radish should be peeled and cut into thick rounds to ensure it cooks evenly.
• Juniper berries — Crush the juniper berries slightly before adding them to the dish to release their aromatic flavors.
• Smoked bacon — Opt for a high-quality smoked bacon to add a rich and smoky flavor to the dish.
• Fresh thyme — Use fresh thyme sprigs for the best flavor. If you don't have fresh thyme, you can substitute it with dried thyme, but reduce the amount to 1 teaspoon.

Tips & Tricks

• For a richer flavor, you can marinate the fish fillets in white wine and garlic for 30 minutes before searing them.
• Serve the Buri daikon with crusty bread or boiled potatoes to soak up the delicious broth.
• If you prefer a thicker broth, you can remove the fish fillets and radish rounds from the skillet once cooked and simmer the remaining liquid on the stovetop until it reduces to your desired consistency.
• Experiment with different herbs such as rosemary or sage to add additional Alpine flavors to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the oven before serving.

Serving advice

Serve the Alpine-inspired Buri daikon hot, with the fish fillets placed on top of the tender radish rounds. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

To present the dish beautifully, arrange the radish rounds in a circular pattern on a large serving platter. Place the seared fish fillets on top of the radish rounds, allowing them to slightly overlap. Drizzle some of the flavorful broth over the fish and radish, and sprinkle with fresh chopped parsley for an elegant touch.