Starting with the blinis, mix the potato, flour and butter together.

Separate the eggs. Place the yolks in the potato mixture.

Whisk the whites until stiff peaks form and stir gently through mixture.

Heat a frying pan until hot and melt some more butter. Spoon enough mixture to make a pancake about the size of a tea saucer. When bubbles form, flip and cook until golden. When cooked, keep blinis in the fridge until serving time.

Sear the veal in a hot pan until outside is cooked, then place in a 220°C oven until cooked to your liking (medium rare is best). Always alow the meat to rest before cutting and serving.

In the same hot pan, sear the scallops and brocollini in hot butter until golden.

In another pan, heat the unsalted butter and dill until melted, seasoning to taste with salt and pepper. Then add the pastis and, if you have gas, flame to cook off the alcohol. If not, just heat until bubbling gently.

Cut the blinis with a large circular pastry cutter and re-heat in the oven until warm.

To assemble, lay a blini on the plate, top with brocollini, another blini, then the scallops and finally the veal. Drizzle the sauce over the top.