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  • Gratinated Escargots in Marble Potato

Gratinated Escargots in Marble Potato

Posted on Apr 22nd, 2015
by Thomas Wenger
Categories:
  • First Course
GRATINATED ESCARGOTS IN MARBLE POTATO

Snails or 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 sauté the snails and flavor them with a little pastis or Ricard before baking them with the butter.

When it comes to escargots, the butter is the most important ingredient, as the snails itself are rather bland and tasteless. There are great variations of this classic French dish, with reduced red wine, creamy French cheese like brie or Roquefort cheese, with curry and many more.

Enjoy!

GRATINATED ESCARGOTS IN MARBLE POTATO

Gratinated Escargots in Marble Potato

Thomas Wenger
Snails can be prepared with or without their shells. However, they don’t have a strong taste which is why they’re typically cooked with a buttery sauce that may include a glug or two of wine.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine French
Servings 12 servings

Ingredients
  

  • 12 escargots drained, washed
  • 12 marble potatoes cooked al dente
  • 10 grams shallots finely diced
  • 5 grams garlic clove finely chopped
  • 10 milliliters Pernod alternatively Ricard or Pastis
  • 10 milliliters white wine dry
  • 20 milliliters olive oil virgin
  • 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

Instructions
 

  • 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.
  • For the butter, whisk the soft butter slightly foamy, add all the ingredients and season to taste
  • 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.
  • 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.
  • 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.

Notes

GRATINATED ESCARGOTS IN MARBLE POTATO
Tried this recipe?Let us know how it was!

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.

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