Snails on creamy bygotto with fried Brussels sprouts and grilled lemon

Total cooking time: 40 min. 4 portions

• ​200 g gourmet snails sousvide cooked
• 1 lemon
• 300g pearl barley
• 100g grated Prima Donna or Danish Vesterhavsost
• 100g butter
• 500g brussels sprouts
• 1 dl chopped mint
• 2 cloves of garlic

Bygotto:

• Put the pearl barley over to boil in a saucepan with plenty of water and a little salt.
• Let them cook for approx. 20 min and soak in the water approx. 10 min. Then drain the water, but save approx. 4 dl and return to the pan.
• Reheat the barley and add butter and grated cheese - and a good shot of freshly ground, black pepper.
• Remove the pan from the heat and stir until the cheese and butter are melted and the barley is creamy. Season with a little salt.

Lemon:
Halve the lemon and fry it dark on the cutting surface on a pan.

Brussel sprouts:

• Rinse the Brussels sprouts and remove the ugly leaves if needed. Divide them into quarters.
• Heat a pan over high heat and add a little oil. Fry the cabbage hard and short - approx. 3-4 min until they have taken color but still have bite.
• Turn the cabbage with the juice from the roasted lemon and season with a little salt.

Snails:
Clean the pan and put it over the heat again. Add a little oil and fry the snails for 2-3 min. until they have taken on color and have become thoroughly warm.

Serve the bygotto in a deep plate with cabbage and snails on top. Finish by sprinkling mint leaves on the dish.