Years ago we paired buffalo hangar steak with eggplant puree, julienned black radish and eel sauce. The filaments of black radish resembled the baby eels known as elvers. Using the eel sauce was a simple connection. For the dinner at Niche we revisited this visual connection. This time we cooked the black radish in a blend of butter and olive oil infused with garlic and chile flakes. We seasoned the "elvers" with lemon zest, juice and chopped parsley. Pictured is a test run of the cooked black radish without the final addition of parsley.
March 6, 2005