Radish Compote and Green Salad Garnish

This exciting side dish compliments your fish plate.
100 g radish
100 g cherry tomatoes
50 ml jam sugar
100 ml water
1 tsp aniseed
salt
white pepper
young lettuces
Add the aniseed and sugar to the water, bring to the boil and let it cool down. Peel the radish and with the peeler remove thin strips. Halve the cherry tomatoes and place them in a bowl with the radish.

Pour over the stock and leave to marinade for half an hour.

Serve the compote together with finely torn lettuces and salmon scallop carpaccio.