Red Lentil, Dill Gherkin Fritters, Poached Egg, Dill Yoghurt, Lentil & Tomato Salsa
Red Lentil, Dill Gherkin Fritters, Poached Egg, Dill Yoghurt, Lentil & Tomato Salsa
by Chris Alexander, Executive Chef at Compass
Ingredients
Serves 5
Fritter Batter
● 250g red lentils
● 50g green lentils
● 100ml warm water (30–35°C)
● 7g dried yeast
● 1 tsp sugar
● 3 dill gherkins, finely diced
● 1 shallot, finely diced
● 2 tbsp fresh dill, chopped
● 1 tbsp dill seeds, lightly crushed
● 1 tsp Dijon mustard
● 1 egg
● 50g gram flour (chickpea flour)
● 1 tsp salt
● ½ tsp freshly ground black pepper
● Vegetable oil
● 400g Greek yogurt
● 1 tsp Dijon mustard
● 1 tbsp fresh dill, finely chopped
● 1 tsp lemon juice
● Salt and black pepper
Green Lentil, Dill Gherkin & Tomato Salsa
● 70g green lentils
● 3 dill gherkins, finely diced
● 1 small shallot, finely diced
● 2 large tomatoes, skinned, deseeded and finely diced
● 2 tbsp fresh dill, chopped
● 2 tbsp fresh mint, chopped
● 1 tbsp dill seeds, lightly crushed
● 100ml rapeseed oil or extra virgin olive oil
● Salt and black pepper
● 1 tbsp gherkin liquor for extra acidity
● 6 hen’s eggs
Method
-
- Prepare the Lentils: Soak the red and green lentils separately for at least 4 hours or overnight. Drain thoroughly. (If using canned lentils, simply open and drain).
- Activate the Yeast: Combine the warm water, yeast, and sugar. Leave for 5–10 minutes until frothy.
- Blend the Lentils: Blend the red lentils until smooth, adding only enough water from the can to form a thick batter. Leave the green lentils whole to retain some texture. Combine both in a mixing bowl.
- Make the Batter: Add the yeast mixture, gram flour, egg, gherkins, shallot, dill, dill seeds, Dijon mustard, salt, and pepper to the lentils. Mix thoroughly. The batter should be thick enough to hold its shape when spooned.
- Ferment: Cover and leave in a warm place for 45–60 minutes until slightly aerated and increased in volume.
- Fry: Heat oil to 175°C. Carefully drop spoonfuls of batter into the oil and fry for 5–6 minutes, turning occasionally, until evenly golden brown and cooked through. Drain on kitchen paper.
Chef’s Note: Larger fritters may require finishing in a 180°C oven for 4–5 minutes to ensure the centre is fully cooked.
Dill & Mustard Yogurt
- Mix all ingredients together and season to taste.
- Chill until required.
Green Lentil, Dill Gherkin & Tomato Salsa
- Cook the green lentils until tender but still holding their shape, then cool completely.
- Combine with the gherkins, shallot, tomatoes, dill, mint, and dill seeds.
- Dress with the oil and optional gherkin liquor.
- Season to taste and allow to marinate for 15–20 minutes before serving.
- Bring a pan of water to 64°C.
- Place the eggs into the water in their shells and cook for 25 minutes.
- Remove the eggs and cool immediately in cold water.
- When ready to serve, bring a pan of water up to the boil. Crack the eggs, remove the loose white, and drop the eggs into the simmering water for 1.5–2 minutes.
- Place a spoonful of yogurt onto the bottom of the plate.
- Add your fritter on top.
- Top with the poached egg.
- Drizzle a little more yogurt on top of the egg.
- Top with the lentil and tomato salsa.
- Garnish with leftover dill, mint, and parsley.
