Gratinated Escargots in Marble Potato
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
12 servings
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Course
Main Course
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Cuisine
French
Gratinated Escargots in Marble Potato
Description
Gratinated Escargots in Marble Potato combines tender escargots cooked with aromatic garlic, shallots, white wine, and Pernod for a subtly infused flavor. The escargots are then nestled inside marble potatoes that have been hollowed and prepared to hold a generous dollop of a flavored butter made with garlic, shallots, chives, and egg yolk. Baking at high heat melts and gratinates the butter, creating a flavorful crust that contrasts with the soft potato and succulent snail filling.
The dish is cooked carefully to ensure the snails are tender and the potatoes remain al dente, absorbing the buttery juices without becoming soggy. The use of Pernod adds a mild anise note, which elevates the classic garlic butter profile of the escargot butter. The final baking step gratinates the butter to a lightly browned finish providing a satisfying richness and texture contrast.
This preparation is suitable as a shared appetizer or small main course in a meal featuring refined French-inspired flavors. Serving immediately after baking ensures the butter remains molten and the potatoes tender but firm.
Ingredients
- 12 escargots drained, washed
- 12 marble potatoes cooked al dente
- 10 grams shallot finely diced
- 5 grams garlic finely chopped, clove
- 10 milliliters Pernod alternatively Ricard or Pastis
- 10 milliliters white wine dry
- 20 milliliters olive oil virgin
- black pepper from the mill
- sea salt flakes
Escargot Butter - Yields 2 Cups:
- 240 grams butter soft
- 1 egg yolk
- 15 grams garlic finely chopped, clove
- 6 grams chives finely chopped
- 30 grams shallot finely chopped
Instructions
- Cut the bottom and top part of the potatoes off. With a potato baler scoop out a sizable hole into the one side of the potato. Set aside in a buttered oven proof dish.
- For the butter, whisk the soft butter slightly foamy, add all the ingredients and season to taste
- Saute the chopped garlic and 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. Serve at once.
Notes
User Reviews
Overall Rating
4.9
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