Learning to cook a French snail dish
Today, you will not surprise anyone with exquisite delicacies, which include shrimp, octopus or mussel meat. However, true gourmets will surely enjoy the delicious French snail dish "Escargot". Creative chefs offer to cook it in your home kitchen. Their "magic" hands turn nondescript animals into an exquisite delicacy that rivals exotic oysters or scallops. Let's take a look at the most popular recipes and helpful tips from experienced chefs.
Spicy French snail dish with garlic
It consists of ingredients:
- fillet of grape snails;
- garlic;
- lemon;
- butter;
- salt;
- seasonings (to taste);
- greens parsley;
- vegetable oil.
The first step is to defrost the snail meat in a natural way. Then vegetable oil is poured into the pan. Mollusks are thrown into it, after which a delicious product is fried.
The sauce is prepared in a separate container. Rub the garlic on a fine grater or cut with a knife. Mix it with butter, finely chopped parsley, salt, seasonings, lemon juice.
The resulting sauce is divided into several parts and filled into small refractory molds or mollusk shells. Put the fried product on top. Send to the oven for 5 minutes. The French snail dish is ready. It is served hot, so it is baked just before the intended meal.
The meat of the grape shellfish is easily absorbed by the body and stimulates cholesterol levels.
Stewed snails with wine and vegetables
To get a dish with excellent taste, cooks advise first how to clean the snails. To do this, they are placed in a box with holes for 7 days. During this period, the digestive system will be cleared of the remnants of mollusk excrement. Then they are fed for 3 days rosemary, thyme, or flour mixed with white wine. Then the product is left for another week. And only after the appointed time, they begin to prepare French snail dishes.
For the case you will need:
- snail meat (400 g);
- orange carrots (2 pieces of medium size);
- onion;
- potato tubers (400 g);
- butter;
- celery;
- parsley;
- laurel;
- spice;
- salt;
- White wine.
If live shellfish are used for the dish, the first step is to free them from their shells. After cleaning, the snails are placed in a container with salted water for 2 hours. Then the French snails are dipped in boiling water for 5 minutes, and when cooled down, they are freed from the shells. The fillets are put in a saucepan, sprinkled with spices, chopped herbs and white wine are added. Marinated for at least 1 hour.
Remove the product with a slotted spoon. Put a piece of butter in a deep frying pan. When it melts, pickled snails are laid out. Fry over medium heat.
At this time, the onions and potatoes are peeled and then cut into small pieces. Rub the carrots on a fine grater. Prepared vegetables are combined with snails. Stir. Pour marinade over. Stew over low heat for about 1 hour. Sprinkle with chopped herbs before serving.
Frozen shellfish are also suitable for cooking.
Excellent burgundy snails for a festive table
For creative housewives who like to surprise friends with exquisite dishes, the chefs recommend an original recipe.
Ingredient List:
- frozen snail meat (150 g);
- carrots (2-3 pieces);
- onion;
- white wine (1 l);
- flour (3-4 tablespoons);
- vinegar 3% (200 g);
- parsley;
- laurel;
- thyme;
- salt;
- garlic oil.
Now let's take a closer look at how to cook frozen burgundy snails in your home kitchen. The first step is to cook the marinade. A little water is poured into a saucepan. Add wine, vinegar, salt, seasonings, chopped onions and carrots. When it boils, spread the snails. Simmer the product for about 50 minutes. At the end, a bay leaf is thrown. When the mollusks have cooled, they are removed from the shells. The meat is cut into small pieces.
The shells are placed in a saucepan. Pour with soda solution and boil for several minutes. Then it is thoroughly washed under the tap and dried. Next, garlic sauce is prepared in the classical way. Finely chopped onion, parsley and garlic are mixed with softened butter. Season with spices, salt.
First, a layer of garlic oil is spread on the prepared shells. Then boiled fillet of grape shellfish and oil again. Before serving, the "molds" are sent to the oven for about 6 minutes. Sprinkle with herbs on the finished product.
We have considered just a few popular options for cooking grape snail dishes. There are many more. However, those who are not afraid to get down to business get pleasure from the taste of the delicacy. The main thing is to properly clean the product. Make an appropriate marinade and fulfill all recipe requirements. Before serving, do not forget to warm it up in the oven.