GRATINATED ESCARGOTS IN MARBLE POTATO

GRATINATED ESCARGOTS IN MARBLE POTATO

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
12 Escargots drained, washed
12 marble potatoes cooked al dente
10 grams shallots finely diced
5 grams garlic clove finely chopped
10 millilitres Pernod alternatively Ricard or Pastis
10 millilitres dry white wine
20 millilitres virgin olive oil
pepper from the mill
sea salt flakes
Escargot butter - yield 2 cups
240 grams Butter soft
1 egg yolk
15 grams garlic clove finely chopped
6 grams chives finely chopped
30 grams shallots finely chopped
Cuisine:
  • Serves 12
  • Medium

Ingredients

  • Escargot butter - yield 2 cups

Directions

Share

Snails/escargots are the sort of delicacy people either love, crave for and adore or simply do not like and are quite appalled by it. In any case, the snails one usually buys come in a tin or jar and are already washed, purged and ready for the final cooking. I like to sautee the snails and flavor them with a little Pastis or Ricard before baking them with the butter. The recipe for the “Escargots butter”, just as the “Cafe de Paris” butter is the sort of recipe that makes the “house specialty” the very sort of thing. I guess the whole secrecy stems from the fact, that especially with escargots, the butter is the most important ingredient, as the snails itself are rather bland and tasteless. So, given that there are thousands of Bistro’s in France and all of them used to serve snails, the recipe for the best snail butter really needs to be a chefs signature and it is the chef’s pride to have the potentially best recipe for it. There are great variations of this dish, with reduced red wine, creamy Brie or Roquefort cheese, with curry and many more.

  1. Cut the bottom and top part of the potatoes off. With a potato baler scoop out a sizable hole into the one side of the potato. Set aside in a buttered oven proof dish.
  2. For the butter, whisk the soft butter slightly foamy, add all the ingredients and season to taste
  3. Saute the chopped garlic and shallots in virgin olive oil, add the snails, season them with salt and pepper and flambe the snails with the Pernod.
  4. Add the white wine and simmer for just a minute while reducing the the liquid until it just coats the snails. Remove from the pan and place the snail into the prepared new potatoes. Moisten with the liquid remaining in the pan.
  5. Cover snail with a generous dollop of the butter and bake in the oven, by 220 C until well gratinated and heated through. Serve at once.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
GRILLED BRUSSEL SPROUT, WALNUT, PROSCIUTTO AND PARMESAN SALAD
next
CHILLI CON CARNE
previous
GRILLED BRUSSEL SPROUT, WALNUT, PROSCIUTTO AND PARMESAN SALAD
next
CHILLI CON CARNE

Add Your Comment