The earthy flavour of the snails pair beautifully with the spicy watercress and crispy garlic. Garnish the dish with a few croutons for extra crunch. Snails are available in specialist fishmongers or online.
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To make the watercress coulis, pick the watercress (saving the branches for the sauce) and save some nice leaves for plating. Wash carefully
4 bunches of watercress
Bring a large pan of salted water to the boil and cook for 5 minutes, until the watercress is soft. Refresh in iced water then drain well
Blend the watercress in a blender until smooth, season with salt and pepper and set the purée aside
To make the garlic chips, peel the garlic and slice finely on a mandoline, or carefully with a sharp knife
5 garlic cloves
Place a third of the milk and an equal quantity of water in a small pan, and bring to the boil. Add the garlic and cook the garlic for 1 minute. Repeat this process twice more with fresh milk and water
500ml of milk
Drain the garlic and dry on kitchen paper
Heat the oil in a small pan to 140℃ and fry the chips until golden brown, then drain on kitchen paper
500ml of vegetable oil
To make the emulsion, sweat the onion and watercress stems in half the butter until soft then add the milk and cream
10g of butter
100ml of milk
20ml of cream
Bring to the boil then remove from the heat. Infuse for 1 hour
Strain the emulsion then season with salt and add the remaining butter
For plating, warm the emulsion and blend with a hand blender to create a foam
Just before serving, finish the watercress coulis. Heat a small saucepan and add the butter, cook until it reaches a nut brown colour then add the reserved watercress purée. Cook for a couple of minutes until the purée has reduced slightly
50g of butter
To cook the snails, melt the butter in a frying pan, when it begins to foam add the snails. Fry for 2-3 minutes
1 tbsp of butter
Finish with the garlic, parsley, shallots, salt and pepper
1 tsp garlic, chopped
1 tsp parsley, chopped
1 tsp shallots, chopped
To plate, place a spoon of the watercress coulis on the bottom of the plate and using a ladle, push to the edges. Arrange the snails and garlic crisps on the plate and finish with the watercress emulsion. Garnish with rocket leaves, borage flowers and croutons
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