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Rinse the radishes thoroughly with cold water, removing all dirt and sand.
Trim the roots and some of the stalks.
Dry and keep in the refrigerator until ready to dip.
In a small bowl, microwave the stick of butter for about 25-30 seconds – or until the butter is barely half melted.
Remove from microwave and whisk until the consistency is smooth and thick and the color is pale.
Dip the radishes into the tempered butter and place onto a baking sheet with wax paper or a Silpat.
Let the radishes set, on the baking sheet, in the refrigerator until ready to eat.
Serve with fleur de sel or flake sea salt for dipping.