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Recipe : *** Gratin Of Burgundy Snails With Rhubarb

Gratin Of Burgundy Snails With Rhubarb
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Course:
Appetizer

Practical information

  • Prep time
    20 min
  • Cooking
    10 min
  • Ready in
    30 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Vegetable recipes
Tags:
gratin, rhubarb

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 tablespoons butter
  • 2 dozen large snails
  • pinch piment d'espelette, or cayenne
  • fine salt and freshly ground black pepper
  • 8 large fresh tarragon leaves
  • ½ egg yolk
  • 20 g minced shallots
  • 100 g peeled rhubarb
  • 25 ml water
  • 30 ml heavy cream

  • Recipe preparation steps

  • 1
    Preheat broiler.
  • 2
    Melt 1 teaspoon butter in a small saucepan over medium heat. Add the shallots and cook for a couple minutes until soft but not colored. Add the rhubarb and water, cover, and cook for a couple of minutes until the rhubarb is cooked through. If the mixture is too wet, drain briefly through a strainer. Divide the rhubarb mixture between individual gratin dishes.
  • 3
    Melt the remain dishing teaspoon of butter in a small frying pan over medium-high heat. When the butter becomes brown and aromatic, add the snails. Season with salt, pepper, and piment d'Espelette. Cook for a couple of minutes until the snails become crispy around the edges. Add the tarragon leaves and mix. Divide the snails over the rhubarb.
  • 4
    Whisk egg yolk and cream together. Spoon a couple of tablespoons of the mixture over the snails. Place the dishes under the broiler until the custard is set and the edges are brown, about 3 minutes. Serve immediately.
  • Ready !



 

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