Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Beluga lentils
Roesti
Sauce
To serve
How it's done
Beluga lentils
Cook the lentils in simmering water for approx. 20 mins. until soft. Pour away the liquid, place the lentils in a bowl.
Roesti
Add the potatoes, ginger and egg to the lentils, mix, season with salt, leave to stand for approx. 10 mins. Pour away the resulting liquid. Divide the lentil mixture into 4 portions, shape into oval roesti patties. Heat the clarified butter in a wide, non-stick frying pan, add the roesti, reduce the heat, brown for approx. 2 mins. Fry the roesti for approx. 6 mins., turning occasionally.
Sauce
Bring the water to the boil in a pan with the butter, lemon zest and lemon juice, stirring occasionally. Reduce to half the amount. Reduce the heat, add the crème fraîche, stir in the butter, puree and season.
To serve
Plate up the scallops and roesti with a little of the sauce. Serve with the remainder of the sauce. Garnish with the coriander leaves.
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