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Recipe : *** Snails Custard With a Creamy Parsley Sauce

Snails Custard With a Creamy Parsley Sauce
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Course:
Appetizer

Practical information

  • Prep time
    1 h
  • Cooking
    1 h 10
  • Ready in
    2 h 10
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
parsley, sauce

Recipe's Ingredients

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  • 10 snails, rinsed and drained
  • 2 medium turnips, cut into 10 cubes slightly larger than the snails
  • fine salt and freshly ground white pepper, to taste
  • a few sprigs fresh chervil diced, fresh tomato flesh
  • ½ yellow onion, peeled and chopped
  • 2 eggs beaten
  • pinch ground nutmeg
  • 2 shallots, peeled and chopped
  • ½ fresh bay leaf
  • 1 sprig fresh thyme
  • 5 black peppercorns
  • ½ tablespoons coriander seeds
  • 80 g fresh, flat-leaf parsley, washed and dried, stems removedand reserved
  • 200 ml heavy cream
  • 130 ml dry white wine
  • 130 ml fish stock

  • Recipe preparation steps

  • 1
    Preheat oven to 390ºF.
  • 2
    For parsely cream: blanch the parsley in salted, boiling water for 3 minutes. Refresh in cold water, drain, and dry in a towel. In the meantime, place the onion and 60 ml cream in a small saucepan over medium-low heat and cook for 10 minutes. Add the blanched parsley and purée with a stick blender. Season with salt and white pepper. Set aside.
  • 3
    For "flan" (custard): place the garlic and 120 ml cream in a small saucepan over medium-low heat and bring to a boil. Remove from heat and slowly whisk into the beaten eggs. Whisk in a half tablespoon parsley sauce and pass the liquid through a chinois. Season with salt, white pepper, and nutmeg. Divide the mixture between buttered ramekins. Place the ramekins in a water bath and bake until firm in the center, about 35 minutes.
  • 4
    For "court-bouillon" (broth): place the shallots, wine, stock, bay leaf, thyme, peppercorns, coriander seeds, and 5 reserved parsley stems in a saucepan over high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Add the snails and continue cooking for another 5 minutes. Remove the snails and set aside, keep warm. Strain the other solids from the court-bouillon.
  • 5
    Return the court-bouillon to high heat and reduce by half. Whisk in the cream and 2 tablespoons of parsley sauce. Season with salt and pepper. Foam the sauce with a stick blender.
  • 6
    Cook the turnip cubes in boiling, salted water until tender, about 7 minutes.
  • 7
    To serve, reheat the snails in the parsley sauce. Unmold the flans and place each in the center of a heated serving plate. Spoon the parsley sauce over the flan and the base of the plate. Arrange 5 turnip cubes around the flans. Place a snail on top of each of the cubes. Decorate the flans with a few chervil leaves and each snail with a piece of diced tomato.
  • Ready !



 

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