Fried Snails with Garlic and Parsley Cream on Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 13 hrs 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g snails, Roman snails, aate snails drained from the can
- 1 clove garlic
- 50 ml oil, (peanut oil)
- 20 g butter
- 1 shallot (s), finely chopped
- 20 ml cognac
- 4 potato (s)
- 50 g bacon, lean, finely diced
- 50 g butter
For the sauce:
- 1 parsley, smooth
- 200 ml sweet cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Crush the garlic clove and let it steep in the peanut oil overnight.
- Steam the potatoes until soft, peel them and mash them with the fried bacon cubes and butter to a coarse puree. Season with salt and pepper and keep warm.
- Drain the snails, fry in butter for five minutes, deglaze with the cognac and add the chopped shallot and half of the peanut oil. Simmer a little more and season with salt and pepper.
- For the sauce, heat the cream, add the plucked parsley leaves and the second half of the garlic oil and puree with a hand blender until frothy. Season to taste with salt and pepper.
- Arrange the snails on the mashed potatoes and pour on the parsley sauce all around.
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