Petit-Gris Snails with Parsley and Tomato Fondue Recipe
Flavors of Burgundy
Total time: 1hr to 2hr
Prep. and cooking time: 2 hours
Instead of fresh snails, you can use a good-quality canned variety, though their flavor will not be as good.
For 4 servings
- 2 dozen petit-gris Snails per person
- 400 g (14 oz.) curly parsley, stems removed
- 1 kg (2 1/4 lb.) Tomatoes
- 30 g (1 oz.) shallots
- 120 g (1/2 cup) crème fraîche
- 85 g (1/3 cup) butter
- 1 small bouquet garni
- Salt and pepper
- Refer to Preparing Live Snails.
- After you have removed the parsley stems to obtain 400 g parsley, wash the parsley well and cook it in boiling salted water until it is soft.
- Refresh immediately under cold water to preserve its color.
- Squeeze as much water as possible out of the parsley, and set aside in a cool place.
- Briefly blanch the tomatoes in boiling water to remove their skins, and cut the flesh into small dice. Cook 20 g shallot in 15 g butter over low heat; do not let the mixture color.
- Add the diced tomatoes as well as the bouquet garni. Cook gently until the water that the tomatoes exude has cooked off. Season with salt and pepper.
Finishing the Dish
- Bring the cream to a boil in a small saucepan. Add the parsley and stir together for a few moments over medium heat.
- Add in 15 g of butter; mix in a blender, but avoid over-mixing so that the parsley is not completely puréed. Season with salt and pepper.
- After draining the snails in a strainer, sauté them with 10 g shallot and 10 g butter.
- In four deep plates, or better yet in four silver cassolettes (individual serving dishes), form a pattern of three concentric circles by arranging the snails in the centre, surrounded by a ring of tomato fondue and finally a circle of parsley cream.
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