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Meat and poultry
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Cassolette of snails and anchovies

by
Pascal Aussignac
Cassolette of snails and anchovies

PT50M

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Ingredients

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Equipment

  • Escargot plate

Method

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1
Remove the snails from the tin and wash thoroughly
  • 48 snails, tinned, preferably from Bourgogne
2
Melt 50g of the butter in a frying pan and, before any colouring occurs, add the anchovies. Stir until you have a paste-like texture
  • 50g of unsalted butter, warm
  • 6 anchovy fillets, small, from a jar of olive oil
3
Add the lemon juice, shallots, capers, parsley, snails, breadcrumbs and seasoning. Simmer for 5 minutes then remove from the heat
4
Whip the remaining butter until light and fluffy. Once the snail and anchovy mixture has cooled, add the butter and stir to combine
  • 150g of unsalted butter, warm
5
Use the mixture to fill an escargot plate, or if you can get hold of them, large snail shells
6
Preheat the oven to 190°C/gas mark 5
7
Reheat the snails for 15 minutes and serve with toasted brioche or crusty bread
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Pascal Aussignac
Pascal Aussignac

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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