Escargot

Extravagant Way to Cook Escargot - The Secrets of French Cuisine

Get the full French experience with these two takes on escargot - a modern interpretation, and a classic one. Cook these delicious land snails, packed with flavour and a rich texture, with these two methods, which ensure tender meat that is delicate and satisfying. Always a winner as a starter, or as a main in the case of the modern take, escargot look so good on the plate and make for delicious morsels for your guests.

18 November, 2021
Average: 4.7 (7 votes)

serves for

2

ingredients

Classic
Garlic Butter
Butter
8 oz (soft)
Parsley
1/4 bunch
Fine salt
To taste
Garlic
4 cloves, peeled
Escargots
Escargots
16
Escargots
16 x shells
Baguette
1/2
Garlic butter
Modern
Braised beef cheeks
Beef cheeks
1
Canola Oil
2 oz
Red Wine
1 cup
Onion
1 diced
Carrots
1 mirepoix
Leek
1/2 mirepoix
Thyme
2 sprigs
Rosemary
1 sprig
Tomato Paste
2 tbsp
Beef Stock
1 ltr
Kohlrabi batons
Kohlrabi
1
Olive oil
1 oz
Thyme
1 sprig
Bay Leaf
1
Lemon Zest
2 lemons
Butter
2 oz
Vegetable Stock
Kohlrabi purée
Kohlrabi
1 pcs trimming
Cream
1/4 cup (35%)
Skimmed Milk
1/2 cup
Baby shallot
1
Thyme
1 sprig
Bay Leaf
2
Fine salt
To taste
Pommery. mustard jelly
Pommery mustard
1 tbsp
Fish Stock
250 gr
Agar Agar
2.25 gr
Escargots
Escargots
12
Pernod
1 oz
Butter
1 tbsp
Lemon Balm
1 tbsp

To Prepare

 

 

Step 01

garlic butter

For the garlic butter

Quickly chop the parsley and garlic and place in a food processor.

Step 02

Garlic butter

Blend for a minute and add the butter, then mix until fully combined.

Step 03

garlic butter

Season and place in a piping bag.

Step 04

escargots

For the classic escargot

Place the escargot back in the shell and pipe butter over top.

Step 05

Escargots

Bake in oven at 375F for 8 minutes.

Step 06

escargot

Serve right away with some fresh baguette slices.

Step 07

beef cheeks

Modern escargot

Braised beef cheeks

In a Dutch oven, place the oil on high heat. Season the tempered beef cheeks and sear on both sides. Remove the cheeks from the pan and allow to rest. Add the mirepoix and herbs and caramelise the vegetables. Deglaze with wine and reduce by half.  Add the tomato paste, stir, and cook for a minute. 

Place the beef cheek back in the Dutch oven and cover with beef stock. Cook in a 350F oven for 3 hours. Let it cool down in the liquid. Strain the braising liquid and break down the cheek to chunks. Reduce the liquid in a pot with the cheeks. Set it aside. 

 

Step 08

kohlrabi

Kohlrabi batons

Peel the kohlrabi and cut off some batons, three per person. Keep the trimming for the purée.

Step 09

kohlrabi

Place the batons in a sauteuse pan with the rest of the ingredients.

Step 10

Kohlrabi

Place a cartouche (parchment paper) on top of the kohlrabi, cook until tender and glaze in the reduced liquid. Set aside. 

Step 11

Kohlrabi

For the kohlrabi purée

Place the ingredients in a pot and bring it to a simmer. When cooked, remove the thyme and bay. 

 

Step 12

kohlrabi

Strain the liquid and keep it aside. 

Step 13

kohlrabi

Blend the kohlrabi on a high-speed blender. Add some of the liquid if necessary.

Step 14

kohlrabi

Pass it through a fine mesh and adjust the seasoning. Set it aside. 

Step 15

mustard jelly

For the pommery mustard jelly 

Place the ingredients in a pot and bring it to a boil. 

 

Step 16

Mustard jelly

Whisk and cook for 2 min.

Step 17

Mustard jelly

Pour the mixture in a small deep dish lined with plastic wrap. 

Step 18

Kohlrabi

Let it cool down in the fridge. Stir every 5 min until set so the mustard is spread evenly.

Step 19

Kohlrabi

When cold and completely set, cut the jelly into cubes (.5 x .5).

Step 20

escargot

For the escargot

In a pan, place the butter and let it foam.

Step 21

escargot

Add the snails and sauté them for a couple of minutes. Flambé with the Pernod and let it cook out. 

Step 22

escargot

Add the beef cheeks and some of the braising liquid and let it reduce until syrupy and sticky. On a plate, place a dollop of puree and the batons.

Step 23

escargot

Top up with escargot and cheeks. Place a few cubes of mustard jelly and garnish with lemon balm. 
 
 

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