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Recipe : ** Snails Stew With Leeks

Snails Stew With Leeks
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Course:
Main Dish

Practical information

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

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Meat recipes
Tags:
stew

Recipe's Ingredients

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  • 24 to 30 small snails, rinsed and drained
  • 1 tablespoon peeled, seeded, cored, and diced tomato
  • a few sprigs fresh chervil
  • 1 large leek, thinly sliced
  • ½ yellow onion, peeled, thinly sliced
  • 1 tablespoon heavy cream
  • fine salt and freshly ground black pepper, to taste
  • 2 sprigs fresh tarragon, leaves minced, stems chopped
  • 2 sprigs fresh dill, leaves minced, stems chopped
  • 100 g fingerling potatoes, peeled, 3/32" dice
  • 40 g smoked ham, diced
  • 20 g butter
  • 200 ml chicken stock
  • 200 ml heavy cream

  • Recipe preparation steps

  • 1
    Blanch the diced potato in salted water until just tender but not soft, about 3 minutes. Drain, cool under running water, and drain again. Set aside.
  • 2
    For "fondue de poireau" (sweated leeks): blanch the leek in salted water for 4 minutes. Drain, cool in an ice bath, drain again, and dry on absorbent paper. In the meantime, melt the butter in a saucepan over medium heat. Add the onions and sweat until tender and lightly colored. Add the cooked leeks, 1 tablespoon cream, salt, and pepper. Cook, while stirring constantly, until creamy.
  • 3
    For Sauce: place the stock and the stems from the herbs (tarragon and dill) in a frying pan over high heat and reduce by half. Add the cream, salt, and pepper. Simmer until partially reduced. Purée the sauce with a stick blender and strain into a clean saucepan.
  • 4
    Add the cooked potatoes, snails, ham, and minced herbs to the sauce. Heat for a couple minutes over low heat.
  • 5
    Reheat the leeks, if necessary. Place a mound of leeks in each heated serving bowl. Spoon the snails over the leeks. Sprinkle the diced tomato over the top of the snails and garnish each serving with some chervil.
  • Ready !