Wash and peel the black salsifies and place in lemon water. Cut 2/3 of the roots into slices and cook in boiling salted water with lemon juice for about 12 minutes, then drain.
Peel and finely chop the shallots. Remove the coriander leaves. Prepared ingredients, pumpkin seeds, vinegar and oil mix. Season with salt and pepper. Dab remaining black salsify dry and cut into very diagonal, thin slices.
Roast in hot frying fat until golden brown. Arrange marinated and deep-fried black salsify on plates garnished with lemon. Scampi taste good with it.