for 2 person

Beluga lentils

30 g	beluga lentils (beluga)
	water, boiling

Roesti

150 g	mealy potatoes, coarsely grated
½ cm	ginger, finely grated
1	egg, beaten
½ tsp	sea salt
2 ½ tbsp	clarified butter

Sauce

1 dl	water
30 g	butter, cut into pieces
1	organic lemon, a little grated zest and 1 tbsp of juice
1 tbsp	crème fraîche
30 g	butter, cut into pieces, cold
¼ tsp	sea salt
a little	pepper

To serve

1 pack	Fine Food Deep Sea Scallops, finely chopped
3 sprig	coriander, leaves torn off

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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