Gratinated Escargots in Marble Potato
Snails or escargots are the sort of delicacy people either love, crave for and adore or simply do not like and are quite appalled by it.
In any case, the snails one usually picks up come in a tin or jar and are already washed, purged and ready for the final preparation. I like to sauté the snails and savor them with a little pastis or Ricard before baking them with the butter.
When it comes to escargots, the butter is the most key element, as the snails itself are rather bland and tasteless. There are great variations of this classic French dish , with reduced red wine, creamy French cheese like brie or Roquefort cheese, with curry and many more.
Gratinated Escargots in Marble Potato Thomas Wenger Snails can be prepared with or without their shells. With a potato baler scoop out a sizable hole into the one side of the potato. For the butter, whisk the soft butter slightly foamy, add all the components and season to taste Saute the chopped garlic. Shallots in virgin olive oil, add the snails, season them with salt and pepper and flambe the snails with the Pernod.
Add the white wine and simmer for just a minute while reducing the the liquid until it just coats the snails. Remove from the pan and place the snail into the prepared new potatoes.
Moisten with the liquid remaining in the pan. Cover snail with a generous dollop of the butter and bake in the oven, by 220° C/ 430° F until well gratinated and heated through.
